Campo MM - Search Results

1

Association between functional candidate genes and organoleptic meat traits in intensively-fed beef.

Avilés C, Peña F, Polvillo O, Barahona M, Campo MM, Sañudo C, Juárez M, Horcada A, Alcalde MJ, Molina A. Avilés C, et al. Among authors: campo mm. Meat Sci. 2015 Sep;107:33-8. doi: 10.1016/j.meatsci.2015.04.005. Epub 2015 Apr 18. Meat Sci. 2015. PMID: 25935847

2

Effects of cooling temperature and hot carcass weight on the quality of lamb.

Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA. Muela E, et al. Among authors: campo mm. Meat Sci. 2010 Jan;84(1):101-7. doi: 10.1016/j.meatsci.2009.08.020. Epub 2009 Aug 14. Meat Sci. 2010. PMID: 20374760

3

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.

Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA. Muela E, et al. Among authors: campo mm. Meat Sci. 2010 Apr;84(4):662-9. doi: 10.1016/j.meatsci.2009.10.028. Epub 2009 Oct 31. Meat Sci. 2010. PMID: 20374840

4

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market.

Realini CE, Font I Furnols M, Guerrero L, Montossi F, Campo MM, Sañudo C, Nute GR, Alvarez I, Cañeque V, Brito G, Oliver MA. Realini CE, et al. Among authors: campo mm. Meat Sci. 2009 Mar;81(3):499-506. doi: 10.1016/j.meatsci.2008.10.005. Epub 2008 Oct 11. Meat Sci. 2009. PMID: 20416599

5

Effect of diet, slaughter weight and sex on instrumental and sensory meat characteristics in rabbits.

Carrilho MC, Campo MM, Olleta JL, Beltrán JA, López M. Carrilho MC, et al. Among authors: campo mm. Meat Sci. 2009 May;82(1):37-43. doi: 10.1016/j.meatsci.2008.11.018. Epub 2008 Dec 7. Meat Sci. 2009. PMID: 20416607

6

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

De la Fuente J, Díaz MT, Alvarez I, Oliver MA, Font I Furnols M, Sañudo C, Campo MM, Montossi F, Nute GR, Cañeque V. De la Fuente J, et al. Among authors: campo mm. Meat Sci. 2009 Jul;82(3):331-7. doi: 10.1016/j.meatsci.2009.02.002. Epub 2009 Feb 14. Meat Sci. 2009. PMID: 20416720

7

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.

Resconi VC, Campo MM, Furnols MF, Montossi F, Sañudo C. Resconi VC, et al. Among authors: campo mm. Meat Sci. 2009 Sep;83(1):31-7. doi: 10.1016/j.meatsci.2009.03.004. Epub 2009 Mar 25. Meat Sci. 2009. PMID: 20416726

8

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.

Resconi VC, Campo MM, Montossi F, Ferreira V, Sañudo C, Escudero A. Resconi VC, et al. Among authors: campo mm. Meat Sci. 2010 Aug;85(4):700-6. doi: 10.1016/j.meatsci.2010.03.027. Epub 2010 Mar 21. Meat Sci. 2010. PMID: 20416794

9

Sensory quality of beef from different finishing diets.

Resconi VC, Campo MM, Font i Furnols M, Montossi F, Sañudo C. Resconi VC, et al. Among authors: campo mm. Meat Sci. 2010 Nov;86(3):865-9. doi: 10.1016/j.meatsci.2010.07.012. Epub 2010 Jul 23. Meat Sci. 2010. PMID: 20696533

10

Effect of freezing method and frozen storage duration on lamb sensory quality.

Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA. Muela E, et al. Among authors: campo mm. Meat Sci. 2012 Jan;90(1):209-15. doi: 10.1016/j.meatsci.2011.07.003. Epub 2011 Jul 13. Meat Sci. 2012. PMID: 21803506

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