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Meat Science|November 9, 2011
A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meatF Ruiz de Huidobro, E Miguel, B Blázquez, et al.
Meat Science|November 9, 2011
Changes in meat quality characteristics of bovine meat during the first 6 days post mortemF Ruiz de Huidobro, E Miguel, E Onega, et al.
Meat Science|November 9, 2011
Carcass classification in suckling lambs. Discrimination ability of the European Union scaleE Miguel, E Onega, V Cañeque, et al.
Meat Science|November 9, 2011
Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervalsF Ruiz de Huidobro, E Miguel, M T Díaz, et al.
Meat Science|November 9, 2011
Carcass and meat quality of light lambs using principal component analysisV Cañeque, C Pérez, S Velasco, et al.
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