List of works - Mªvictoria Sarriés Martínez

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

scientific article published on 05 May 2020

Carcass characteristics and meat quality of male and female foals

scientific article published on 01 May 2005

Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

scientific article published on 22 December 2013

Colour and texture characteristics in meat of male and female foals ⬇️

scientific article published on August 4, 2006

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

scientific article published on 13 November 2013

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

scientific article published on 5 June 2017

Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.

scientific article

Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals.

scientific article published on 12 October 2005

Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy

scientific article published on 09 December 2020

Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract

scientific article published on 15 October 2014

Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

scientific article published on 30 September 2008

Prediction of foal carcass composition and wholesale cut yields by using video image analysis.

scientific article

Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.

scientific article

Raw-Cured Spanish Traditional Meat Product "Chistorra de Navarra": Sensory and Composition Quality Standards

scientific article published on 27 July 2020

Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age.

scientific article published on 28 February 2013

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers' Response under Different Information Scenarios

scientific article published on 17 April 2020

The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue.

scientific article published on 15 August 2008

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

article

List of works by Mªvictoria Sarriés Martínez

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

Carcass characteristics and meat quality of male and female foals

Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

Colour and texture characteristics in meat of male and female foals ⬇️

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

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.

Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals.

Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy

Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract

Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Prediction of foal carcass composition and wholesale cut yields by using video image analysis.

Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.

Raw-Cured Spanish Traditional Meat Product "Chistorra de Navarra": Sensory and Composition Quality Standards

Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age.

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers' Response under Different Information Scenarios

The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue.

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age