A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Autor: Esther Onega, B. Blázquez, F. Ruiz de Huidobro, Eugenio Miguel

Publikováno v: Meat Science. 69:527-536

Two methods for assessing texture characteristics of meat (Warner-Bratzler (WB) - and texture profile analysis (TPA)), both performed either on raw or on cooked meat, were tested in 96 samples of m. longissimus dorsi muscle of eight heifers and eight

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a61f04d39c77663d7a3c26b74c6694b
https://doi.org/10.1016/j.meatsci.2004.09.008

Use of carcass weight to classify Manchego sucking lambs and its relation to carcass and meat quality

Autor: B. Blázquez, F. Ruiz de Huidobro, María Teresa Díaz, S. Velasco, Esther Onega, Vicente Cañeque, J. de la Fuente, C. Pérez, Sara Lauzurica, I. Álvarez

Publikováno v: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Scopus-Elsevier
INIA: Repositorio de Resultados de Investigación del INIA

Eighty-seven Manchego sucking lambs raised exclusively on maternal milk were slaughtered. The carcasses were weighed immediately after dressing and classified according to hot carcass weight (HCW): low HCW (P< 0.001) as carcasses became heavier. With

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e77bfdc9a2f2fbf214c737816c65e1e
http://hdl.handle.net/20.500.12792/1070

Carcass classification in suckling lambs. Discrimination ability of the European Union scale

Autor: María Teresa Díaz, Esther Onega, F. Ruiz de Huidobro, C. Pérez, Sara Lauzurica, S. Velasco, Eugenio Miguel, B. Blázquez, Vicente Cañeque

Publikováno v: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA

Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and 14 kg liveweight (cold carcass weight lower than 13 kg). The degree of fatness was assessed by three assessors on colour photographs of the carcasses, us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7a384d355ee7abc30a3d95a90681549
http://hdl.handle.net/20.500.12792/2890

Changes in meat quality characteristics of bovine meat during the first 6 days post mortem

Autor: F. Ruiz de Huidobro, Eugenio Miguel, B. Blázquez, Esther Onega

Publikováno v: Meat science. 65(4)

The development of some quality parameters in bovine meat during the first 6 days of post mortem ageing was studied in two commercial groups (heifer and bull). In the first day bull meat is harder and springier. Meat pH falls during the first 24 h po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8fccbb55f8f4790439fb38d93dfe2f3
https://pubmed.ncbi.nlm.nih.gov/22063789