Gustavo A. María mainly investigates Animal science, Veterinary medicine, Animal welfare, Quality and Sensory analysis. He is studying Longissimus dorsi, which is a component of Animal science. His work is dedicated to discovering how Quality, Tenderness are connected with Agricultural science and other disciplines.
Gustavo A. María interconnects Breed, Longissimus and Intramuscular fat in the investigation of issues within Sensory analysis. His Breed research is multidisciplinary, relying on both Taste, Awassi and Flavour. His Surgery research incorporates elements of Body weight, Slaughter weight, Carcass weight, Organoleptic and Intact male.
His primary scientific interests are in Animal science, Welfare, Animal welfare, Straw and Fight-or-flight response. His Animal science study incorporates themes from Quality and Creatine kinase. His studies deal with areas such as Hematocrit and Surgery as well as Creatine kinase.
Within one scientific family, Gustavo A. María focuses on topics pertaining to Carcass weight under Animal welfare, and may sometimes address concerns connected to Carcass composition. His Straw study integrates concerns from other disciplines, such as Husk, Food science, Forage and Live weight. Gustavo A. María has included themes like Litter and Longissimus in his Breed study.
Gustavo A. María mostly deals with Animal science, Welfare, Veterinary medicine, Breed and Animal welfare. Animal science is often connected to Rhythm in his work. His Veterinary medicine study frequently draws parallels with other fields, such as Inoculation.
His study in Breed is interdisciplinary in nature, drawing from both Lactose, Focus group, Dry matter and Blood chemistry. In his study, Environmental health is inextricably linked to Quality, which falls within the broad field of Animal welfare. His Live weight study combines topics from a wide range of disciplines, such as Weight gain, Surgery and Creatine kinase.
Gustavo A. María mainly investigates Welfare, Animal welfare, Fight-or-flight response, Quality and Willingness to pay. His Welfare studies intersect with other disciplines such as Supply chain, Market segmentation, Marketing, Commercialization and Quota sampling. His study on Animal welfare is mostly dedicated to connecting different topics, such as Animal rights.
His Fight-or-flight response research includes elements of Animal science, NEFA, Breed, Behavioural analysis and Live weight. His Quality study combines topics in areas such as Pre slaughter and Environmental health. His Willingness to pay research encompasses a variety of disciplines, including Consumer behaviour, Public economics, Latin Americans, Certification and Product.
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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)
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)
Public perception of farm animal welfare in Spain
Livestock Science (2006)
Assessment of commercial lamb meat quality by British and Spanish taste panels.
C. Sañudo;G.R. Nute;M.M. Campo;G. María.
Meat Science (1998)
Livestock transport from the perspective of the pre-slaughter logistic chain: a review
G.C. Miranda-de la Lama;M. Villarroel;G.A. María.
Meat Science (2014)
Scoring system for evaluating the stress to cattle of commercial loading and unloading.
G. A. María;M. Villarroel;G. Chacón;G. Gebresenbet.
Veterinary Record (2004)
Mexican consumers' perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly meat products
G.C. Miranda-de la Lama;L.X. Estévez-Moreno;W.S. Sepúlveda;M.C. Estrada-Chavero.
Meat Science (2017)
Effect of transport time and ageing on aspects of beef quality.
G.A. Marı́a;M. Villarroel;C. Sañudo;J.L. Olleta.
Meat Science (2003)
Effect of the pre-slaughter logistic chain on meat quality of lambs.
G. C. Miranda-de la Lama;M. Villarroel;J. L. Olleta;S. Alierta.
Meat Science (2009)
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