Search Results - "Speroni, C.S."

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  1. 1

    Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis by Fruet, A.P.B., Trombetta, F., Stefanello, F.S., Speroni, C.S., Donadel, J.Z., De Souza, A.N.M., Rosado Júnior, A., Tonetto, C.J., Wagner, R., De Mello, A., Nörnberg, J.L.

    Published in Meat science (01-06-2018)
    “…Pasture-finished beef is becoming more popular among consumers due to concerns related to fatty acid content and sustainable practices. The effects of…”
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    Journal Article
  2. 2

    Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture by Fruet, A.P.B., De Mello, A., Trombetta, F., Stefanello, F.S., Speroni, C.S., De Vargas, D.P., De Souza, A.N.M., Rosado Júnior, A.G., Tonetto, C.J., Nörnberg, J.L.

    Published in Meat science (01-11-2018)
    “…The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished…”
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    Journal Article