2023 - Research.com Animal Science and Veterinary in Spain Leader Award
2022 - Research.com Animal Science and Veterinary in Spain Leader Award
Animal science, Tenderness, Breed, Food science and Ageing are his primary areas of study. Carlos Sañudo has researched Animal science in several fields, including Veterinary medicine, Carcass weight, Organoleptic and Surgery. His Tenderness research includes elements of Loin and Sensory analysis.
His Breed course of study focuses on Straw and Polyunsaturated fatty acid, Palatability, Fatty acid composition, Weaning and Collagen solubility. His work on Intramuscular fat, Raw meat and Shelf life as part of general Food science study is frequently linked to Congelation, bridging the gap between disciplines. Carlos Sañudo interconnects Double muscled, Slaughter weight, Breed type and Brown Swiss in the investigation of issues within Ageing.
Carlos Sañudo mainly investigates Animal science, Food science, Breed, Tenderness and Quality. Carlos Sañudo has included themes like Veterinary medicine and Carcass weight in his Animal science study. He usually deals with Food science and limits it to topics linked to Lipid oxidation and Feedlot.
His study in the field of Brown Swiss also crosses realms of Tissue composition. His Tenderness research incorporates themes from Organoleptic, Sensory analysis, Flavour, Crossbreed and Ageing. The concepts of his Intramuscular fat study are interwoven with issues in Conjugated linoleic acid and Polyunsaturated fatty acid, Fatty acid.
His main research concerns Animal science, Food science, Feedlot, Crossbreed and Lipid oxidation. His Animal science study frequently links to related topics such as Carcass weight. His Feedlot study also includes
His Lipid oxidation research focuses on subjects like Fatty acid, which are linked to Straw, Drought tolerance and Feed conversion ratio. His biological study spans a wide range of topics, including Texel, Texture and Collagen solubility. His Animal feed study incorporates themes from Intramuscular fat and Tenderness.
Carlos Sañudo focuses on Food science, Animal science, Crossbreed, Feedlot and Lipid oxidation. In his works, Carlos Sañudo performs multidisciplinary study on Food science and Visual test. Animal science is frequently linked to Fat content in his study.
His Crossbreed research is multidisciplinary, relying on both Breed, Protein content and Sire. While the research belongs to areas of Lipid oxidation, Carlos Sañudo spends his time largely on the problem of Fatty acid, intersecting his research to questions surrounding Intramuscular fat and Feed conversion ratio. His work is dedicated to discovering how Marbled meat, Longissimus muscle are connected with Tenderness and other disciplines.
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.
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.
C. Sañudo;M.E. Enser;M.M. Campo;G.R. Nute.
Meat Science (2000)
Beef colour evolution as a function of ultimate pH.
M Abril;M.M Campo;A Önenç;C Sañudo.
Meat Science (2001)
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)
Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef.
F. Monsón;C. Sañudo;I. Sierra.
Meat Science (2005)
Breed effect on carcase and meat quality of suckling lambs
C. Sañudo;M.M. Campo;I. Sierra;G.A. María.
Meat Science (1997)
Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems.
C. Sañudo;M.P. Santolaria;G. María;M. Osorio.
Meat Science (1996)
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)
Influence of cattle breed and ageing time on textural meat quality
F Monsón;C Sañudo;I Sierra.
Meat Science (2004)
Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system.
C. Sañudo;M.J. Alfonso;A. Sánchez;R. Delfa.
Meat Science (2000)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: