Albertí Lasalle, PereRipoll García, GuillermoPanea Doblado, BegoñaGuerrero, A.Santolaria, P.2012-10-262012-10-262011Albertí, P., Ripoll, G., Panea, B., Guerrero, A., Santolaria, P. “Color de la grasa subcutánea y evolución del color de la carne en film y en atmósfera protectora durante el periodo de venta de terneros de raza Gasconne”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.658-660. ISBN: 978-84-615-0062-8http://hdl.handle.net/10532/2030The Gasconne beef of young bulls fed concentrates (Añojo commercial category in Spain) is a new product on the Spanish market and its characteristics are not well known by consumers. Gasconne subcutaneous fat colour had more chroma than Spanish cattle breeds, with a cream- pinkie aspect appearance. The meat colour is cherry-red, and packaged in film has a shelf live about 9 days or 6 days in MAP.esMeat colourFat colourShelf lifeCarne de terneraCalidadGanado bovinoProducción y sanidad animalconferenceObject