18 citations as recorded by crossref.

1. Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles H. Al-Moadhen et al. 10.3390/foods12193609
2. The effect of the production system on the proteomics profiles of the Longissimus thoracis muscle in Arouquesa cattle L. Sacarrão-Birrento et al. 10.1016/j.jprot.2024.105265
3. Effect of crosses and different ages at slaughter on carcass characteristics and meat quality of goat kids S. Firmino et al. 10.1071/AN23096
4. 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
5. Efeito da suplementação com nitrogênio não proteico fornecida a pastejo e do tempo de maturação da carne na qualidade físico-química do músculo Longissimus dorsi de bovinos C. Barros Júnior et al. 10.5433/1679-0359.2024v45n5p1623
6. Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types M. Cantarero-Aparicio et al. 10.1016/j.meatsci.2024.109648
7. Muscle transcriptome provides the first insight into the dynamics of gene expression with progression of age in sheep R. Arora et al. 10.1038/s41598-021-01848-5
8. Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality J. Liu et al. 10.3390/foods11121732
9. Carcass characteristics and meat quality of Holstein bulls depending on slaughter age and muscle types A. Diler et al. 10.17533/udea.rccp.v37n1a1
10. Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile A. Diler et al. 10.3390/foods12010158
11. Defining of Some Morphological Characteristics in order to Determine the Infrastructure of Conservation Strategies of Indigenous Cattle for Designing Sustainable Methods and Conservation of Biodiversity: Eastern Anatolian Red Example Reared Under Ex-Situ Conditions in Türkiye S. YÜKSEL & A. KARAÇUHALILAR 10.33462/jotaf.1277523
12. Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age S. Lee & H. Kim 10.1016/j.fochx.2024.101905
13. Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review S. Erasmus et al. 10.1002/jsfa.13492
14. Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems J. Hyslop et al. 10.1071/AN20550
15. Evaluation of carcass traits, meat quality and the expression of lipid metabolism-related genes in different slaughter ages and muscles of Taihang black goats A. Cai et al. 10.5713/ab.23.0418
16. Feedlot growth performance and carcass characteristics of steers backgrounded on buffel grass or buffel–Desmanthus mixed pastures F. Mwangi et al. 10.3389/fvets.2022.898325
17. Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability R. Stanisławczyk et al. 10.3390/pr12081577
18. An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls V. Ozdemir et al. 10.1016/j.heliyon.2024.e27316