20 citations as recorded by crossref.

1. Growth performance and meat quality of finishing pigs fed diets supplemented with antioxidants and organic acids in late summer H. Le et al. 10.1071/AN23313
2. Analysis of the physico-chemical characteristics and content of selected bioactive components in lamb meat, depending on the type of muscle and vacum-aging time A. Radzik-Rant et al. 10.2478/aoas-2024-0062
3. Time-restricted feeding relieves high temperature-induced impairment on meat quality by activating the Nrf2/HO-1 pathway, modification of muscle fiber composition, and enriching the polyunsaturated fatty acids in pigs Z. Li et al. 10.1007/s44154-024-00182-w
4. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat Y. Wang et al. 10.1016/j.meatsci.2021.108690
5. Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal T. Uushona et al. 10.1016/j.meatsci.2023.109190
6. The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat A. Radzik-Rant et al. 10.5194/aab-63-423-2020
7. Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives W. Jia et al. 10.1016/j.jprot.2022.104753
8. Effects of ageing on the chemical composition and instrumental tenderness of swamp buffalo meat reared under an open grazing system F. Amin et al. 10.1088/1755-1315/1397/1/012015
9. Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls M. Jaspal et al. 10.3390/ani12020130
10. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality A. Maggiolino et al. 10.1016/j.meatsci.2022.108865
11. Dietary nano-Se supplementation regulates lipid deposition, protein synthesis and muscle fibre formation in grass carp fed with high-fat diet S. Liu et al. 10.1017/S0007114523000892
12. Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae) M. Bucław et al. 10.1016/j.meatsci.2021.108562
13. Dietary exposure assessment of infant formula and baby foods’ oxidized lipids in the US population L. Maldonado-Pereira et al. 10.1016/j.fct.2022.113552
14. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel (Camelus bactrianus) Meat H. Lyu et al. 10.3390/ani14040611
15. Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics N. Núñez-Sánchez et al. 10.3390/foods10040857
16. Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs Z. Pardo et al. 10.3390/antiox10121911
17. Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed G. Scarpa et al. 10.3390/ani11030607
18. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives M. Estévez 10.1016/j.meatsci.2021.108610
19. Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits A. Maggiolino et al. 10.1016/j.anifeedsci.2021.114925
20. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status C. Álvarez et al. 10.3390/foods11020181