Felipe Ruiz de Huidobro

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

Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality

M.T. Dı́az, S. Velasco, V. Cañeque et al. · Small Ruminant Research · 2002 · 276 citations

Animal Physiology, Nutrition, Animal Nutrition +11

Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture

S. Velasco, V. Cañeque, S. Lauzurica et al. · Meat Science · 2003 · 118 citations

Animal Physiology, Nutrition, Fatty Acid Composition +13

Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights

M.T. Dı́az, S. Velasco, C. Pérez et al. · Meat Science · 2003 · 100 citations

Animal Physiology, Animal Nutrition, Animal Science +5

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