A. Purroy

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Sustainability of ruminant agriculture in the new context: feeding strategies and features of animal adaptability into the necessary holistic approach

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls

Current research in meat color

Effects of dietary fat source and breed on the carcass composition,n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue

Effects of ascorbic acid andα-lipoic acid on performance and meat quality of broilers subjected to heat stress

Fat deposition, fatty acid composition and meat quality: A review

Essential oils from aromatic herbs as antimicrobial agents

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

Effect of dietary oregano oil supplementation on lamb meat characteristics

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

A research note on radio frequency transponder effects on bloom of beef muscle

Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere Packaging

Improving Protein Expression, Stability, and Function with ProteinMPNN

RFID research: An academic literature review (1995–2005) and future research directions

Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

Antimicrobial herb and spice compounds in food

Is there any detrimental effect when a chestnut hydrolysable tannin extract is included in the diet of finishing lambs?

Unravelling the conundrum of tannins in animal nutrition and health

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Performance of the fat-tailed Barbarine sheepin its environment: adaptive capacity to alternationof underfeeding and re-feeding periods. A review

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Impact of Heat Stress on Poultry Production

Use of peas and beans in feeds for fattening lambs.

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights.

Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere

Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

The effect of protein level and source of legume seeds on the growth and fattening of lambs

Level and quality of protein in rations for lactating ewes

Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa)

Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere