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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 7
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Food composition and analysis

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

M. B. LinaresDepartment of Food Science and Technology, Faculty of Veterinary, University of Murcia, Espinardo, SpainCorrespondence[email protected]
,
A. CózarDepartment of Agroforestal Science, Technology and Genetics, University of Castilla La Mancha, Albacete, Spain
,
M. D. GarridoDepartment of Food Science and Technology, Faculty of Veterinary, University of Murcia, Espinardo, Spain
&
H. VergaraDepartment of Agroforestal Science, Technology and Genetics, University of Castilla La Mancha, Albacete, Spain
Pages 843-852 | Published online: 24 Apr 2012

Citations (7)

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Read on this site (1)

Almudena Cózar & Herminia Vergara. (2018) Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life. CyTA - Journal of Food 16:1, pages 1115-1124.
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Articles from other publishers (6)

María Jesús Martín-Mateos, Lucía León, Alberto Ortiz, David Tejerina, Carmen Barraso, María Montaña López-Parra, Palmira Curbelo & Susana García-Torres. (2023) Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers. Applied Sciences 13:11, pages 6860.
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Noemí Echegaray, Rubén Domínguez, Raul Bodas, Mónica Montañés, Juan José García, Alberto Benito, Roberto Bermúdez, Laura Purriños & José M. Lorenzo. (2021) Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions. Small Ruminant Research 200, pages 106396.
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María Belén Linares, Almudena Cózar, María Dolores Garrido & Herminia Vergara. (2020) Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods 9:10, pages 1466.
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Alfredo Teixeira, Severiano Silva, Cristina Guedes & Sandra Rodrigues. (2020) Sheep and Goat Meat Processed Products Quality: A Review. Foods 9:7, pages 960.
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Magda Aita Monego, Djenifer Kirch Kipper, Luiz Gustavo de Pellegrini, Luiz Giovani de Pellegrini, Silvane Souza Roman, Ernesto Hashime Kubota, Rosa Cristina Prestes & Renius de Oliveira Mello. (2018) Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed. Journal of Food Science and Technology 55:6, pages 2230-2239.
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Almudena Cózar, Noemí Rubio & Herminia Vergara. (2018) Ground spices to stabilise lamb burgers made of lower- or higher-value carcass cuts. Animal Production Science 58:11, pages 2143.
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