Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing von Vieira, C., Diaz, M.T., Martínez, B., García-Cachán, M.D.

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Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality von Serra, X., Guerrero, L., Guàrdia, M.D., Gil, M., Sañudo, C., Panea, B., Campo, M.M., Olleta, J.L., García-Cachán, M.D., Piedrafita, J., Oliver, M.A.

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Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León von Molinero, C, Martínez, B, Rubio, B, González-Fernández, C, García-Cachán, M.D, Jaime, I

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Determination by high-performance liquid chromatography of phenylbutazone in samples of plasma from fighting bulls von González Martı́n, M.I, Sánchez González, C.I, Jiménez Hernández, A, Garcı́a Cachán, M.D, Castro de Cabo, M.J, Garzón Cuadrado, A.L

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Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: “Cecina de león” von Rubio, B, Martinez, B, González-Fernández, C, García-Cachán, M.D, Rovira, J, Jaime, I

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Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade von Vieira, C., García-Cachán, M.D., Recio, M.D., Domínguez, M., Sañudo Astiz, C.

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Determination of the precision of the fatty acid analysis of Iberian pig fat by gas chromatography. Results of a mini collaborative study von Garcı́a-Olmo, J, De Pedro, E, Garrido, A, Paredes, A, Sanabria, C, Santolalla, M, Salas, J, Garcı́a-Hierro, J.R, Gonzalez, I, Garcı́a-Cachan, M.D, Guirao, J

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Fresh meat packed in modified atmosphere von Martin Moro, F.L, Garcia Cachan, M.D

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