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Animal Science and Veterinary

D-Index
49
Citations
12292
World Ranking
635
National Ranking
25

Overview

M.M. Campo is a researcher affiliated with the University of Zaragoza in Spain, specializing primarily in the Agricultural and Biological Sciences. Their work encompasses a diverse range of topics centered on meat quality, animal nutrition, sensory analysis, and related fields.

The main fields of study for M.M. Campo include Agricultural and Biological Sciences with a focus on the subfields of Animal Science and Zoology, Food Science, Genetics, Public Health, Environmental and Occupational Health, and Small Animals. These focus areas inform a comprehensive approach to animal product quality and animal physiology.

Their research covers several significant topics, including:

  • Meat and Animal Product Quality
  • Animal Nutrition and Physiology
  • Sensory Analysis and Statistical Methods
  • Culinary Culture and Tourism
  • Animal Behavior and Welfare Studies
  • Genetic and Phenotypic Traits in Livestock
  • Nutritional Studies and Diet

M.M. Campo has published extensively, with notable recent papers including:

  • "Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display" (2021) in Foods
  • "Has breed any effect on beef sensory quality?" (2021) in Livestock Science
  • "Perception of beef quality for Spanish and Brazilian consumers" (2020) in Meat Science
  • "Changes in the Current Patterns of Beef Consumption and Consumer Behavior Trends-Cross-Cultural Study Brazil-Spain-Turkey" (2023) in Foods
  • "Differentiating Breast Myopathies through Color and Texture Analyses in Broiler" (2020) in Foods

The researcher frequently publishes in the journals Foods, Livestock Science, Meat Science, Journal of Food Composition and Analysis, and Nutrients. These venues emphasize food quality, animal science, and nutrition, aligning with Campo's research interests.

Collaboration forms a significant part of Campo's work. Frequent coauthors include J.L. Olleta, Ana Guerrero, Virginia C. Resconi, P. Santolaria, and B. Panea, reflecting active engagement within a network of researchers in related fields.

Best Publications

  • Effects of fatty acids on meat quality: a review

    JD Wood;RI Richardson;GR Nute;AV Fisher

  • Flavour perception of oxidation in beef

    MM Campo;GR Nute;SI Hughes;MB Enser

  • Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.

    C. Sañudo;M.E. Enser;M.M. Campo;G.R. Nute

  • Beef colour evolution as a function of ultimate pH.

    M Abril;M.M Campo;A Önenç;C Sañudo

  • Breed effect on carcase and meat quality of suckling lambs

    C. Sañudo;M.M. Campo;I. Sierra;G.A. María

  • Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production.

    E. Dransfield;T.M. Ngapo;Niels Asger Nielsen;Lone Bredahl

  • The Development of Aromas in Ruminant Meat

    Virginia C. Resconi;Ana Escudero;María M. Campo

  • Breed type and ageing time effects on sensory characteristics of beef strip loin steaks

    M.M Campo;C Sañudo;B Panea;P Alberti

  • Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning

    G. Koutsidis;J.S. Elmore;M.J. Oruna-Concha;M.M. Campo

  • Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

    E. Muela;C. Sañudo;M.M. Campo;I. Medel

  • 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

  • Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids.

    J Stephen Elmore;Maria M Campo;Michael Enser;Donald S Mottram

  • Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay.

    M.T. Díaz;I. Álvarez;J. De la Fuente;C. Sañudo

  • Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

    M. Font i Furnols;C. Realini;F. Montossi;C. Sañudo

  • Assessment of commercial lamb meat quality by British and Spanish taste panels.

    C. Sañudo;G.R. Nute;M.M. Campo;G. María

  • Effect of crossbreeding and gender on meat quality and fatty acid composition in pork.

    Verónica Alonso;María del Mar Campo;Sonia Español;Pedro Roncalés

  • 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

  • Some factors that affect ruminant meat quality: from the farm to the fork. Review

    Ana Guerrero;Maribel Velandia Valero;Mari Mar Campo;Carlos Sañudo

  • Water-soluble precursors of beef flavour: I. Effect of diet and breed.

    G. Koutsidis;J.S. Elmore;M.J. Oruna-Concha;M.M. Campo

  • 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

  • Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots.

    Dayane Cristina Rivaroli;Dayane Cristina Rivaroli;Ana Guerrero;Maribel Velandia Valero;Fernando Zawadzki

  • Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

    Virginia Celia Resconi;Ana Escudero;José Antonio Beltrán;José Luis Olleta

  • Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality.

    X. Serra;L. Guerrero;M.D. Guàrdia;M. Gil

  • Effect of protein level in commercial diets on pork meat quality.

    Verónica Alonso;María del Mar Campo;Laura Provincial;Pedro Roncalés

  • Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

    Mónica Bueno;Virginia C. Resconi;M. Mar Campo;Juan Cacho

  • Effect of freezing method and frozen storage duration on lamb sensory quality.

    E. Muela;C. Sañudo;M.M. Campo;I. Medel

  • Influence of cooking method on the nutrient composition of Spanish light lamb

    M.M. Campo;E. Muela;J.L. Olleta;L.A. Moreno

  • Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls.

    Mamen Oliván;Antonio Martı́nez;Koldo Osoro;Carlos Sañudo

Frequent Co-Authors

Carlos Sañudo
Carlos Sañudo University of Zaragoza
José Luis Olleta
José Luis Olleta University of Zaragoza
José Antonio Beltrán
José Antonio Beltrán University of Zaragoza
G.R. Nute
G.R. Nute University of Bristol
Begoña Panea
Begoña Panea University of Zaragoza
Ivanor Nunes do Prado
Ivanor Nunes do Prado State University of Maringa
Gustavo A. María
Gustavo A. María University of Zaragoza
Vicente Ferreira
Vicente Ferreira University of Zaragoza
J. D. Wood
J. D. Wood University of Bristol
Morris Villarroel
Morris Villarroel Technical University of Madrid

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Related Online Degrees & Career Pathways

Pursuing a degree in Animal Science or Veterinary studies in the USA opens doors to diverse career options, but exploring related fields can also enhance your expertise and employability. For those interested in health and physical performance, consider exercise science degrees online. These programs focus on improving animal and human health through movement and rehabilitation science.

For students passionate about behavior and therapy, becoming a Board Certified Behavior Analyst (BCBA) is a valuable pathway. You can find top bcba masters programs online, which provide specialized training in behavior intervention — a skill increasingly relevant in veterinary and animal care settings.

Another complementary field is psychology. If working with young individuals or families appeals to you, exploring online school psychology programs can broaden your career scope, especially when addressing human-animal interactions in school environments.

Additionally, for those interested in clinical psychology, many professionals are turning to apa accredited psyd programs online. These programs offer flexibility and accreditation necessary for licensure, making it easier to integrate psychological expertise with veterinary and animal science careers.

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