Begoña Panea focuses on Animal science, Ageing, Breed, Tenderness and Veterinary medicine. Begoña Panea studies Beef cattle, a branch of Animal science. She has researched Ageing in several fields, including Double muscled, Slaughter weight, Breed type and Brown Swiss.
Her studies in Slaughter weight integrate themes in fields like Longissimus Thoracis and Food science, Intramuscular fat. Her Tenderness research incorporates elements of Mineralogy and Analytical chemistry. Her work carried out in the field of Veterinary medicine brings together such families of science as Weight gain and Live weight.
Begoña Panea mainly focuses on Animal science, Breed, Food science, Quality and Beef cattle. The concepts of her Animal science study are interwoven with issues in Carcass weight, Grazing and Carcass composition. Her Breed research includes themes of Texture, Slaughter weight, Loin and Sensory analysis.
Many of her research projects under Food science are closely connected to Materials science with Materials science, tying the diverse disciplines of science together. In the field of Beef cattle, her study on Marchigiana overlaps with subjects such as Tissue composition. Her biological study deals with issues like Ageing, which deal with fields such as Breed type, Double muscled and Raw meat.
Her main research concerns Animal science, Food science, Breed, Quality and Consumption. Her work in the fields of Intramuscular fat and Tenderness overlaps with other areas such as Culling. Her Tenderness research is multidisciplinary, incorporating perspectives in Alfalfa hay, Forage, Grazing and Polyunsaturated fatty acid.
Her Food science study combines topics from a wide range of disciplines, such as Conjugated linoleic acid and Ageing. Her Breed research integrates issues from Texture, Carcass weight and Longissimus thoracis muscle. Her Texture research is multidisciplinary, relying on both Warner bratzler, Texture profile analysis, Cooked meat and Beef cattle.
The scientist’s investigation covers issues in Animal science, Food science, Intramuscular fat, Conjugated linoleic acid and Quality. Breed and Warner bratzler are the core of her Animal science study. Her Food science research incorporates themes from Standard illuminant, Lightness and Hue.
Her Intramuscular fat study integrates concerns from other disciplines, such as Spanish goat, Genetic variability, Biotechnology, Fatty acid and Gene. She combines subjects such as Sensory tests, Organoleptic, Animal feed, Rumen and Ageing with her study of Conjugated linoleic acid. Her work deals with themes such as Affect and Commercialization, which intersect with Quality.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds
P. Albertí;B. Panea;C. Sañudo;J.L. Olleta.
Livestock Science (2008)
Breed type and ageing time effects on sensory characteristics of beef strip loin steaks
M.M Campo;C Sañudo;B Panea;P Alberti.
Meat Science (1999)
Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat
S. Martı́nez-Cerezo;C. Sañudo;B. Panea;I. Medel.
Meat Science (2005)
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices
M.M. Campo;P. Santolaria;C. Sañudo;J. Lepetit.
Meat Science (2000)
The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices.
C Sañudo;E.S Macie;J.L Olleta;M Villarroel.
Meat Science (2004)
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
Mette Christensen;Per Ertbjerg;Sebastiana Failla;Carlos Sañudo.
Meat Science (2011)
Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef
G. Ripoll;P. Albertí;B. Panea;J.L. Olleta.
Meat Science (2008)
Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat
Alberto Bernués;Guillermo Ripoll;Begoña Panea.
Food Quality and Preference (2012)
Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality
Begoña Panea;Guillermo Ripoll;Jaime González;Ángel Fernández-Cuello.
Journal of Food Engineering (2014)
Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems
Jesús Piedrafita;Raquel Quintanilla;Carlos Sañudo;José-Luis Olleta.
Livestock Production Science (2003)
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