9 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. https://doi.org/10.5194/aab-62-383-2019
2. Post-mortem changes in physicochemical quality, nutrients, and volatile compounds of white-feathered broiler breast meat during short-term storage: Implications for processing suitability Z. Liu et al. https://doi.org/10.1016/j.fnutr.2026.100066
3. Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties T. Aremu et al. https://doi.org/10.1016/j.meatsci.2025.109901
4. The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review L. Xu et al. https://doi.org/10.1080/10408398.2021.1971156
5. 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. https://doi.org/10.2478/aoas-2024-0062
6. Evaluation of the Genetic Structure of Polish Red-and-White Cattle to Support Their Genetic Resources Conservation Program A. Radko et al. https://doi.org/10.2478/aoas-2025-0075
7. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine S. Knowles et al. https://doi.org/10.1016/j.foodres.2020.109655
8. Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods D. Gruffat et al. https://doi.org/10.1016/j.foodchem.2020.128476
9. Effect of Dry Aging on Beef Muscle Proteins G. Gurinovich et al. https://doi.org/10.21603/2074-9414-2023-3-2462