José Luis Olleta spends much of his time researching Animal science, Breed, Veterinary medicine, Tenderness and Ageing. His work in the fields of Animal science, such as Beef cattle and Awassi, overlaps with other areas such as Quality. His Breed research integrates issues from Food science, Intramuscular fat and Sensory analysis.
The Veterinary medicine study combines topics in areas such as Carcass weight and Live weight. José Luis Olleta has researched Tenderness in several fields, including Mineralogy and Analytical chemistry. His studies in Ageing integrate themes in fields like Double muscled, Slaughter weight and Breed type.
José Luis Olleta mainly focuses on Animal science, Food science, Breed, Tenderness and Quality. He regularly ties together related areas like Carcass weight in his Animal science studies. His research integrates issues of Fatty acid composition and Fatty acid in his study of Food science.
His study focuses on the intersection of Breed and fields such as Intramuscular fat with connections in the field of Longissimus Thoracis, Polyunsaturated fatty acid and Weaning. The concepts of his Tenderness study are interwoven with issues in Sensory analysis, Organoleptic, Flavour and Ageing. José Luis Olleta works mostly in the field of Ageing, limiting it down to concerns involving Slaughter weight and, occasionally, Live weight.
His primary areas of investigation include Animal science, Food science, Breed, Pomace and Lipid oxidation. His work often combines Animal science and Quality studies. His work on Intramuscular fat and Sunflower oil as part of his general Food science study is frequently connected to Straw and Compression test, thereby bridging the divide between different branches of science.
His studies deal with areas such as Organoleptic, Sensory tests, Animal feed and Ageing as well as Intramuscular fat. His Breed research incorporates themes from Carcass weight and Longissimus thoracis muscle. The various areas that he examines in his Carcass weight study include Texture, Collagen solubility and Beef cattle.
José Luis Olleta mainly investigates Animal science, Quality, Feeding duration, Body condition score and Production system. His Production system research includes a combination of various areas of study, such as Breed, Carcass weight, Texture, Beef cattle and Compression stress. As part of his studies on Breed, José Luis Olleta frequently links adjacent subjects like Collagen solubility.
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.
Breed effect on carcase and meat quality of suckling lambs
C. Sañudo;M.M. Campo;I. Sierra;G.A. María.
Meat Science (1997)
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, 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)
Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems
C. Sañudo;I. Sierra;J. L. Olleta;L. Martin.
Animal Science (1998)
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)
Effect of transport time and ageing on aspects of beef quality.
G.A. Marı́a;M. Villarroel;C. Sañudo;J.L. Olleta.
Meat Science (2003)
Carcass characterisation of seven Spanish beef breeds slaughtered at two commercial weights
P. Albertí;G. Ripoll;F. Goyache;F. Lahoz.
Meat Science (2005)
Profile was last updated on December 6th, 2021.
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