Jorge A. Lasta

<i>Sous vide</i> cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Sergio Ramón Vaudagna, Guillermo Castillo Sánchez, M S Neira et al. · International Journal of Food Science & Technology · 2002 · 143 citations

Bacterial Count from Bovine Carcasses as an Indicator of Hygiene at Slaughtering Places: A Proposal for Sampling

Jorge A. Lasta, Ricardo López Rodríguez, Marta Zanelli et al. · Journal of Food Protection · 1992 · 58 citations

Animal Science, Slaughtering Places, Veterinary Epidemiology +8

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

M.I Porcella, G. Sánchez, Sergio Ramón Vaudagna et al. · Meat Science · 2001 · 50 citations

Nutrition, Soy Protein Isolate, Engineering +11

Effect of calcium chloride marination on bovine Cutaneus trunci muscle

Claudia B Gonzalez, Valeria A Salitto, F. Carduza et al. · Meat Science · 2001 · 32 citations

Animal Physiology, Muscle Function, Animal Nutrition +4

Low-Dose Gamma Irradiation and Refrigeration to Extend Shelf Life of Aerobically Packed Fresh Beef Round

H.Ricardo Rodrı́guez, Jorge A. Lasta, Rosa A. Mallo et al. · Journal of Food Protection · 1993 · 20 citations

Meat Packaging, Shelf Life, Food Irradiation +6