Buscar
Mostrando ítems 1-3 de 3
Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics
(MDPI, 2022)
Artículo / Artikulua,
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods
that can provide objective and accurate quality assessment with little human intervention. Therefore,
the present research aimed to ...
Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-breton horse breed
(MDPI, 2021)
info:eu-repo/semantics/article,
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis ...
Efecto de la maduración en la conservación de la carne de potro
(Asociación Interprofesional para el Desarrollo Agrario, 2018)
info:eu-repo/semantics/article,
Para el desarrollo del presente estudio, se investigó el efecto de la maduración del músculo Longissimus dorsi (LD), por un lado como pieza entera y por otro lado tras el fileteado, sobre los parámetros
de calidad de la ...