7 citations as recorded by crossref.

1. The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat W. Rant et al. 10.5194/aab-62-383-2019
2. Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties T. Aremu et al. 10.1016/j.meatsci.2025.109901
3. The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review L. Xu et al. 10.1080/10408398.2021.1971156
4. Analysis of the Physico-Chemical Characteristics and Content of Selected Bioactive Components in Lamb Meat, Depending on the Type of Muscle and Vacuum Aging Time A. Radzik-Rant et al. 10.2478/aoas-2024-0062
5. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine S. Knowles et al. 10.1016/j.foodres.2020.109655
6. Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods D. Gruffat et al. 10.1016/j.foodchem.2020.128476
7. Effect of Dry Aging on Beef Muscle Proteins G. Gurinovich et al. 10.21603/2074-9414-2023-3-2462