UNIVERSIDAD COMPLUTENSE DE MADRID - Biblioteca de la ...

Bibliografía
HAWKINS, R.R., KEMP, J.D., ELY, D.G., FOX, J.D., MOODY, W.G., y VIMINI, R.J. (1985)
Carcass and meat characteristics of crossbred lambs born to ewes of different genetic
types and slaughtered at different weights. Liv. Prod. Sci., 12, 241-250.
HAWRYSH, Z.J., MURRAY, D.M., y BOWLAND, J.P. (1974) Effects of exercise on palability
and cooking characteristics of pork. Can. J. Anim. Sci., 54, 191.
HECKER, A.L., CRAMER, D.A., BEEDE, D.K., y HAMILTON, R.W. (1975) J. Food Sci., 140-
143.
HEDRICK, H.B., PATERSON, S.A., MATCHES, A.G., THOMAS, J.D., MARROW, R.E.,
STRINGER, W.C., y LIPSEY, R.J. (1983) Carcass and palability characteristics of beef
produced on pastur, corn silage and corn gain. J. Anim. Sci, 57, 4-10.
HEGARTY, R.S., NEUTZE, S.A., y ODDY, U.H. (1999) Effect of protein and energy supply on
the growth and carcass composition of lambs from differing nutritional histories. J. Agric.
Sci., 132, 361-375.
HEGSTED, D.M., McGANDY, R.B., MYERS, M.L., y STARE, F.J. (1965) Quantitative effects of
dietary fat on serum cholesterol in man. Am. J. Clin. Nutr., 17, 281-95.
HEINZE, P.H., SMITT, M.C., NAUDE, R.T., y BOCCADR, R.L. (1986) Influence of breed and
age on collagen content and solubility of some ovine and goat muscle. In 32nd
European Meeting of meat research workers proceeding., hent-Belgium.
HENRY, Y. (1972) Facteurs de variation de la composition des dépôts adipeux chez le porc.
Revue Française des Corps Gras., 19, 367-376.
HERNANDEZ, B. (1994) Estudio del color en carnes: caracterización y control de calidad. Tesis
doctoral., Facultad de Veterinaria. Universidad de Zaragoza. Zaragoza.
HERRING, H.K., CASSENS, R.G., SUESS, G.G., BRUNGARDT, V.H., y BRISKEY, E.J. (1967)
Tenderness and associated characteristics of stretched and contracted bovine muscles.
J. Food Sci., 32, 317.
HILL, F. (1966) The solubility of intramuscular collagen in meat animals of various ages. J. Food
Sci., 31, 161-166.
HÖNIKEL, K.O. (1991). Assessment of meat quality. In Animal biotechnology and the quality of
meat production. (eds L.O. Fiems y B.G. Cotlyn), pp. 107-125. Elsevier, Amsterdam.
HÖNIKEL, K.O., KIM, G.J., y HAMM, R. (1986) Sarcomere shortening of prerigor muscles and
its influence on drip loss. Meat Sci., 16, 267-282.
HOOD, D.E. (1980) Factors affecting the rate of myoglobin accumulation in prepackaged beef.
Meat Sci., 4, 247-265.
HOOD, D.E. y RIORDAN, E.B. (1973) Discoloration in pre-packaged beef: measurements by
reflectance spectrophotometry and shopper discrimination. J. Food Technol., 8, 247.
HOPKINS, D.L. (1994) Predicting the weight of lean meat in lamb carcasses and the suitability
of this characteristic as a basis for valuing carcasses. Meat Sci., 38, 235-241.
HOPKINS, D.L. (1996) Assessment of lamb meat colour. Meat Focus International, November,
400-401.
HOPKINS, D.L., FERRIER, G.R., CHANNON, H.A., y MaC DONALD, B.A. (1995) Assessment
of lamb meat quality in Sydney and Melbourne. Proc. N. Z. S. Anim. Prod., 55, 114-116.
HOPKINS, D.L., ROBERTS, A.H.K., y PIRLOT, K.L. (1993) Estimation of mutton carcass
components using two predictors. Meat Sci., 293-299.
HORCADA, A. (1996) Calidad de la carne de los corderos de las razas Lacha y Rasa
Aragonesa. Tesis Doctoral, Universidad Pública de Navarra, Pamplona.
HORCADA, A., BERIAIN, M.J., PURROY, A., LIZASO, G., y CHASCO, J. (1998) Effect of sex
on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa). Anim. Sci., 67,
541-547.
278