His primary areas of investigation include Food science, Animal science, Breed, Fatty acid and Taste. The study incorporates disciplines such as Stearic acid, Lipid oxidation and Vitamin E in addition to Food science. The Stearic acid study combines topics in areas such as Saturated fatty acid and Conjugated linoleic acid.
His study in Breed is interdisciplinary in nature, drawing from both Flavour, Sensory analysis and Tenderness. His research on Fatty acid frequently links to adjacent areas such as Intramuscular fat. His work carried out in the field of Polyunsaturated fatty acid brings together such families of science as Crossbreed, Animal breeding, Sire, Large white and Fatty acid composition.
María del Mar Campo mostly deals with Food science, Animal science, Tenderness, Breed and Fatty acid. His Food science study frequently involves adjacent topics like Lipid oxidation. His research investigates the connection between Animal science and topics such as Sensory analysis that intersect with problems in Taste and Flavor.
The various areas that he examines in his Tenderness study include Quality, Organoleptic and Loin. His Breed research incorporates themes from Collagen solubility and Beef cattle. When carried out as part of a general Fatty acid research project, his work on Polyunsaturated fatty acid, Fatty acid composition and Linoleic acid is frequently linked to work in Cysteine and Ribose, therefore connecting diverse disciplines of study.
María del Mar Campo spends much of his time researching Animal science, Lipid oxidation, Breed, Food science and Purchasing. His Lipid oxidation study combines topics from a wide range of disciplines, such as Gas chromatography–mass spectrometry, Mass spectrometry, Essential oil and Fatty acid. His research investigates the connection between Breed and topics such as Tenderness that intersect with issues in Sensory analysis, Lipid content, Flavor, Marchigiana and Analysis of variance.
His Food science research incorporates elements of Antioxidant and Flock. His Purchasing study combines topics in areas such as Quality and Supply chain. In his research on the topic of Shelf life, Polyunsaturated fatty acid is strongly related with Vitamin.
Lipid oxidation, Food science, Protein content, Texel and Breed are his primary areas of study. His studies deal with areas such as Mass spectrometry, Chromatography, Gas chromatography–mass spectrometry and Reproducibility as well as Lipid oxidation. His studies in Food science integrate themes in fields like Tocopherol, Vitamin E, Polyunsaturated fatty acid, Fatty acid and Vitamin.
As part of his studies on Vitamin E, María del Mar Campo frequently links adjacent subjects like Shelf life. His Protein content research integrates issues from Fat content, Crossbreed and Sire. His Texel study is concerned with Animal science in general.
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Effects of fatty acids on meat quality: a review
JD Wood;RI Richardson;GR Nute;AV Fisher.
Meat Science (2004)
Flavour perception of oxidation in beef
MM Campo;GR Nute;SI Hughes;MB Enser.
Meat Science (2006)
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)
Breed effect on carcase and meat quality of suckling lambs
C. Sañudo;M.M. Campo;I. Sierra;G.A. María.
Meat Science (1997)
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.
Meat Science (2005)
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)
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)
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.
Meat Science (2005)
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.
Meat Science (2008)
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