Serra X - Search Results

1

Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls.

Oliván M, Martínez A, Osoro K, Sañudo C, Panea B, Olleta JL, Campo MM, Oliver MÀ, Serra X, Gil M, Piedrafita J. Oliván M, et al. Among authors: serra x. Meat Sci. 2004 Dec;68(4):567-75. doi: 10.1016/j.meatsci.2004.05.008. Meat Sci. 2004. PMID: 22062533

2

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality.

Serra X, Guerrero L, Guàrdia MD, Gil M, Sañudo C, Panea B, Campo MM, Olleta JL, García-Cachán MD, Piedrafita J, Oliver MA. Serra X, et al. Meat Sci. 2008 May;79(1):98-104. doi: 10.1016/j.meatsci.2007.08.005. Epub 2007 Aug 28. Meat Sci. 2008. PMID: 22062602

3

Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits.

Serra X, Gil M, Gispert M, Guerrero L, Oliver MA, Sañudo C, Campo MM, Panea B, Olleta JL, Quintanilla R, Piedrafita J. Serra X, et al. Meat Sci. 2004 Feb;66(2):425-36. doi: 10.1016/S0309-1740(03)00131-1. Meat Sci. 2004. PMID: 22064146

4

Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds.

Panea B, Olleta JL, Sañudo C, Del Mar Campo M, Oliver MA, Gispert M, Serra X, Renand G, Del Carmen Oliván M, Jabet S, García S, López M, Izquierdo M, García-Cachán MD, Quintanilla R, Piedrafita J. Panea B, et al. Among authors: serra x. J Texture Stud. 2018 Oct;49(5):528-535. doi: 10.1111/jtxs.12350. Epub 2018 Jul 22. J Texture Stud. 2018. PMID: 29935080

5

The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds.

Gil M, Serra X, Gispert M, Angels Oliver M, Sañudo C, Panea B, Olleta JL, Campo M, Oliván M, Osoro K, García-Cachán MD, Cruz-Sagredo R, Izquierdo M, Espejo M, Martín M, Piedrafita J. Gil M, et al. Among authors: serra x. Meat Sci. 2001 Jun;58(2):181-8. doi: 10.1016/s0309-1740(00)00150-9. Meat Sci. 2001. PMID: 22062114

6

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

Marcos B, Gou P, Serra X, Guàrdia MD, Zhen ZY, Hortós M, Mach N, te Pas MF, Keuning E, Kruijt L, Font i Furnols M, Arnau J. Marcos B, et al. Among authors: serra x. Meat Sci. 2013 Feb;93(2):233-9. doi: 10.1016/j.meatsci.2012.08.026. Epub 2012 Sep 7. Meat Sci. 2013. PMID: 23036942

7

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.

Gou P, Morales R, Serra X, Guàrdia MD, Arnau J. Gou P, et al. Among authors: serra x. Meat Sci. 2008 Dec;80(4):1333-9. doi: 10.1016/j.meatsci.2008.06.009. Epub 2008 Jun 20. Meat Sci. 2008. PMID: 22063876

8

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content.

Serra X, Ruiz-Ramírez J, Arnau J, Gou P. Serra X, et al. Meat Sci. 2005 Feb;69(2):249-54. doi: 10.1016/j.meatsci.2004.07.004. Meat Sci. 2005. PMID: 22062815

9

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions.

Morales R, Serra X, Guerrero L, Gou P. Morales R, et al. Among authors: serra x. Meat Sci. 2007 Dec;77(4):662-9. doi: 10.1016/j.meatsci.2007.05.020. Epub 2007 Jun 2. Meat Sci. 2007. PMID: 22061956

10

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.

Ruiz-Ramírez J, Arnau J, Serra X, Gou P. Ruiz-Ramírez J, et al. Among authors: serra x. Meat Sci. 2006 Feb;72(2):185-94. doi: 10.1016/j.meatsci.2005.06.016. Epub 2005 Aug 24. Meat Sci. 2006. PMID: 22061542

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