Publications by authors named "David Tejerina"

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Effect of Type of Aging on Quality and Sensory Perception of Picanha () from Female Angus Calves.
Alberto Ortiz, María Freire, Lucía León, Francisco Javier Mesías, David Tejerina

Foods· June 2025

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Effects of Gelatin/Chitosan and Chitosan Active Films with Rice Bran Extract for the Preservation of Fresh Pork Meat.
María Cabeza de Vaca, Rosario Ramírez, Javier Rocha-Pimienta, David Tejerina, Jonathan Delgado-Adámez

Gels· April 2025

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Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts.
María Jesús Martín-Mateos, Jonathan Delgado-Adámez, María Díaz-Ponce, David Tejerina, María Rosario Ramírez-Bernabé

Foods· January 2025

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Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products.
Alberto Ortiz, Lucía León, María Rosario Ramírez, David Tejerina

Foods· January 2025

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High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature.
Ana Isabel Carrapiso, David Tejerina, Susana García-Torres, Antonia Trejo, Maria Jesus Martín Mateos

Food Sci Nutr· September 2023

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Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy.
Silvia Parrini, Francesco Sirtori, Marjeta Čandek-Potokar, Rui Charneca, Alessandro Crovetti, David Tejerina

Sci Rep· May 2023

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Near infrared spectroscopy for the pre-cure freezing discrimination of Iberian dry-cured .
Lucía León, Alberto Ortiz, David Tejerina

J Food Sci Technol· November 2022

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Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds.
David Tejerina, Mamen Oliván, Susana García-Torres, Daniel Franco, Verónica Sierra

Foods· October 2022

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What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain.
Paula Gaspar, Carlos Díaz-Caro, Inés Del Puerto, Alberto Ortiz, Miguel Escribano, David Tejerina

Meat Sci· May 2022

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Ethanol's disruptive effects upon early breathing plasticity and blood parameters associated with hypoxia and hypercapnia.
Florencia Anunziata, Ana F Macchione, Asier Angulo Alcalde, David N Tejerina, José L Amigone

Exp Neurol· October 2021

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Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin.
David Tejerina, Rebeca Contador, Alberto Ortiz

Food Chem· September 2021

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Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?
Alberto Ortiz, Elena González, Susana García-Torres, Paula Gaspar, David Tejerina

Meat Sci· September 2021

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Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality.
Susana García-Torres, María Cabeza de Vaca, David Tejerina, María Pilar Romero-Fernández, Alberto Ortiz

Animals (Basel)· August 2021

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Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat.
Alberto Ortiz, Lucía León, Rebeca Contador, David Tejerina

Foods· August 2021

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Effect of Animal Age at Slaughter on the Muscle Fibres of and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems.
Alberto Ortiz, David Tejerina, Susana García-Torres, Elena González, Javier Francisco Morcillo

Animals (Basel)· July 2021

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Quality Traits of Iberian Dry-Cured as Affected by Pre-Cure Freezing Practice.
David Tejerina, Lucía León, Susana García-Torres, Miriam Sánchez, Alberto Ortiz

Foods· June 2021

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Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles.
Alberto Ortiz, Carlos Díaz-Caro, David Tejerina, Miguel Escribano, Eva Crespo

Meat Sci· March 2021

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Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging.
Rosario Ramírez, Rebeca Contador, Alberto Ortiz, Susana García-Torres, María Montaña López-Parra, David Tejerina

Foods· March 2021

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Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.
Alberto Ortiz, Susana García-Torres, Elena González, Emiliano Jesús De Pedro-Sanz, Paula Gaspar, David Tejerina

Meat Sci· December 2020

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Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure.
Alberto Ortiz, David Tejerina, Rebeca Contador, Ana Isabel de Andrés, María Jesús Petrón

Foods· December 2020

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Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed.
Susana García-Torres, Adoración López-Gajardo, David Tejerina, Estrella Prior, María Cabeza de Vaca

Foods· October 2020

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Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem.
Alberto Horcada, Oliva Polvillo, Pedro González-Redondo, Adoración López, David Tejerina

Arch Anim Breed· February 2020

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