Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat

by Marta Ruiz, Kizkitza Insausti, Maria J. Beriain, Santiago Crecente, José M. Lorenzo, María V. Sarriés
Published 2020-02-01

Raw-Cured Spanish Traditional Meat Product “<i>Chistorra de Navarra</i>”: Sensory and Composition Quality Standards

by María José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, Inmaculada Gómez
Published 2020-07-01

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i>

by María José Beriain, María T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibañez, Christine Leick Cord, Tom R. Carr
Published 2021-06-01

The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D₃ Influences Consumers’ Response under Different Information Scenarios

by Maria José Beriain, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, Francisco C Ibañez
Published 2020-04-01