Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems