P. Leighton

Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers.

J. Aalhus, Ó. López-Campos, N. Prieto, 2022, Meat science.

Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation.

Z. Pietrasik, J. Aalhus, Ó. López-Campos, 2022, Meat science.

Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts.

J. Aalhus, Ó. López-Campos, N. Prieto, 2023, Meat science.

Prediction of carcass composition and meat and fat quality using sensing technologies: A review

M. Juárez, Ó. López-Campos, N. Prieto, 2021, Meat and Muscle Biology.

Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers.

S. Zawadski, J. Aalhus, Ó. López-Campos, 2023, Meat science.