Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Breton Horse Breed von Beldarrain, Lorea R., Moran, Lara, Sentandreu, Miguel Angel, Insausti, Kizkitza, R. Barron, Luis Javier, Aldai, Noelia

Volltext

Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome von Beldarrain, Lorea R., Sentandreu, Enrique, Aldai, Noelia, Sentandreu, Miguel A.

Volltext

Effect of ageing time on the volatile compounds from cooked horse meat von Beldarrain, Lorea R., Morán, Lara, Sentandreu, Miguel Ángel, Barron, Luis Javier R., Aldai, Noelia

Volltext

Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome von Beldarrain, Lorea R., Sentandreu, Enrique, Aldai, Noelia, Sentandreu, Miguel Ángel, Miller, Ingrid

Volltext

Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers von Beldarrain, Lorea R., Aldai, Noelia, Picard, Brigitte, Sentandreu, Enrique, Navarro, Jose L., Sentandreu, Miguel A.

Volltext

Effect of ageing time on consumer preference and sensory description of foal meat von Beldarrain, Lorea R., Etaio, Iñaki, Morán, Lara, Sentandreu, Miguel Ángel, Barron, Luis Javier R., Aldai, Noelia

Volltext

Horse meat production in northern Spain: ecosystem services and sustainability in High Nature Value farmland von Insausti, Kizkitza, Beldarrain, Lorea R., Paz Lavin, Ma, Aldai, Noelia, Mantecon, Angel R., Saez, Jose L., Canals, Rosa Ma

Volltext

Characterization of methanolysis products from plasmalogenic lipids in horse muscle tissue von Beldarrain, Lorea R., Belaunzaran, Xabier, Sentandreu, Miguel Angel, Kramer, John K.G., Aldai, Noelia

Volltext