Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
…, A Álvarez, E Ferrandini, BG García, MD Garrido - Food chemistry, 2009 - Elsevier
Commercial-sized meagre fillets were stored on ice at 4C for 18 days, in order to evaluate
the loss of quality and freshness that occurs over this period of time. Physicochemical (pH, …
the loss of quality and freshness that occurs over this period of time. Physicochemical (pH, …
Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
S Banon, P Díaz, M Rodríguez, MD Garrido, A Price - Meat science, 2007 - Elsevier
Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing
the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of …
the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of …
[HTML][HTML] The use of pork from entire male and immunocastrated pigs for meat products—An overview with recommendations
…, D Mörlein, S Novaković, M Egea, MD Garrido… - Animals, 2020 - mdpi.com
Simple Summary Introducing alternatives to surgical castration of pigs bring welfare and
economical benefits, but also reveal several quality-related issues. Most important is the …
economical benefits, but also reveal several quality-related issues. Most important is the …
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
MD Garrido, M Auqui, N Martí, MB Linares - LWT-Food Science and …, 2011 - Elsevier
The effect on meat quality (pH, microbial spoilage, lipid oxidation and colour coordinates) of
two different types of red grape pomace extracts obtained by different extraction systems [(…
two different types of red grape pomace extracts obtained by different extraction systems [(…
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
G Nieto, P Díaz, S Bañón, MD Garrido - Meat science, 2010 - Elsevier
The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent
lamb meat quality was studied. Thirty-six Segureña ewes were randomly assigned to three …
lamb meat quality was studied. Thirty-six Segureña ewes were randomly assigned to three …
A comparative study of the characteristics of french fries produced by deep fat frying and air frying
…, M Gordon, MB Linares, MD Garrido… - Journal of Food …, 2015 - Wiley Online Library
… Gordon, MB Linares, and MD Garrido supervised and organized the study. K. Niranjan and
MR Teruel predominantly interpreted the results and drafted the manuscript with help from …
MR Teruel predominantly interpreted the results and drafted the manuscript with help from …
Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet
G Nieto, P Díaz, S Bañón, MD Garrido - Meat science, 2010 - Elsevier
The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of
pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of …
pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of …
Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method
P Díaz, G Nieto, MD Garrido, S Bañón - Meat science, 2008 - Elsevier
The aim was to study spoilage during the refrigerated storage of cooked pork loin
processed by the sous vide method. Samples were packaged under vacuum into polyamide-…
processed by the sous vide method. Samples were packaged under vacuum into polyamide-…
Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut
Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat,
20% canola or 20% canola–olive (3:1) oils, including rice bran (RB) and walnut extract (…
20% canola or 20% canola–olive (3:1) oils, including rice bran (RB) and walnut extract (…
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
JM Cayuela, MD Gil, S Bañón, MD Garrido - European Food Research and …, 2004 - Springer
The effect of packaging in protective atmospheres on the process of lipid oxidation, colour
and water retention capacity of pork loin chops during refrigerated storage was investigated. …
and water retention capacity of pork loin chops during refrigerated storage was investigated. …