Publications in collaboration with researchers from Universidad de Zaragoza (11)

1999

  1. Textural assessment of clenbuterol treatment in beef

    Meat Science, Vol. 51, Núm. 4, pp. 297-303

1997

  1. Degradation of actin by cathepsins in beef fibers stored at 20C

    Journal of Muscle Foods, Vol. 8, Núm. 2, pp. 137-146

  2. Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef

    Meat Science, Vol. 45, Núm. 2, pp. 201-207

1996

  1. Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

    Food Chemistry, Vol. 57, Núm. 3, pp. 429-433

1993

  1. Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices

    Sciences des aliments, Vol. 13, Núm. 1, pp. 89-96

  2. Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 196, Núm. 4, pp. 339-342

1992

  1. POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS

    Journal of Muscle Foods, Vol. 3, Núm. 3, pp. 253-260

  2. Proteolytic activity of isolated lamb calpains on myofibrils under the conditions of pH, Ca2+ concentration and temperature existing in postmortem muscle

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 194, Núm. 3, pp. 248-251

  3. Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging

    Meat Science, Vol. 32, Núm. 4, pp. 357-366

1991

  1. The effect of natural or artificial casing on the ripening and sensory quality of a mould‐covered dry sausage

    International Journal of Food Science & Technology, Vol. 26, Núm. 1, pp. 83-89

1989

  1. A Simple Method for Following Postmortem ATP Depletion in Lamb Muscle

    Journal of Food Science, Vol. 54, Núm. 5, pp. 1365-1366