B. Blázquez

A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Felipe Ruiz de Huidobro, Eugenio Miguel, B. Blázquez et al. · Meat Science · 2004 · 377 citations

Nutrition, Raw Meat, Food Analysis +9

Changes in meat quality characteristics of bovine meat during the first 6 days post mortem

Felipe Ruiz de Huidobro, Eugenio Miguel, Esther Onega et al. · Meat Science · 2003 · 91 citations

Bovine Meat, Animal Physiology, Animal Science +8

Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervals

Felipe Ruiz de Huidobro, Eugenio Miguel, M.T. Dı́az et al. · Meat Science · 2003 · 26 citations

Animal Physiology, Animal Performance, Body Composition +7

Carcass classification in suckling lambs. Discrimination ability of the European Union scale

Eugenio Miguel, Esther Onega, V. Cañeque et al. · Meat Science · 2002 · 19 citations

Animal Performance, Animal Study, European Union Scale +7

Use of carcass weight to classify Manchego sucking lambs and its relation to carcass and meat quality

M.T. Dı́az, J. de la Fuente, S. Lauzurica et al. · Animal Science · 2005 · 17 citations

Animal Physiology, Nutrition, Classification System +12