28 citations as recorded by crossref.

1. Fatty acids composition and health indices in different fat and muscle locations of lambs from crossbreeding between Lori-Bakhtiari and Romanov sheep breeds M. Khaldari & H. Ghiasi https://doi.org/10.1016/j.smallrumres.2022.106786
2. Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes O. Orlova et al. https://doi.org/10.21323/2414-438X-2021-6-3-248-254
3. A comprehensive study of CYP2E1 and its role in carcass characteristics and chemical lamb meat quality in different Indonesian sheep breeds R. Harahap et al. https://doi.org/10.1371/journal.pone.0310336
4. Probiotic-infused activated charcoal/ hydroxyapatite microbeads: a novel strategy to disinfection M. Alqumber https://doi.org/10.7717/peerj.20803
5. Health risk assessment of antimicrobial residues in sheep carcasses marketed in Kuwait K. Sallam et al. https://doi.org/10.1016/j.foodchem.2022.132401
6. Economic, Social, and Environmental Contributions of Water Buffalo (Bubalus bubalis) Production to the Sustainable Development Goals: A Review L. de la Cruz-Cruz et al. https://doi.org/10.3390/su18115216
7. Non-Destructive Detection of Chilled Mutton Freshness Using a Dual-Branch Hierarchical Spectral Feature-Aware Network J. E et al. https://doi.org/10.3390/foods14081379
8. The Effect of Herbal Mixture Supplementation on the Fattening, Slaughter and Selected Meat Quality Parameters of Merino Lambs A. Kawęcka et al. https://doi.org/10.2478/aoas-2024-0108
9. The Effect of Diet Acid Detergent Fiber Content on Finishing Lamb Meat Fatty Acid Composition, Tenderness and Stability O. Einkamerer et al. https://doi.org/10.1002/fsn3.71542
10. Investigation of the relationship between meat fatty acids and the expression levels of genes associated with lipid metabolism in Kivircik and Hungarian Merino sheep F. Daldaban et al. https://doi.org/10.1071/AN25020
11. Marbling and Meat Quality of Kazakh Finewool Purebred and Suffolk × Finewool Crossbred Sheep on an Intensive Fattening Diet G. Kenenbay et al. https://doi.org/10.3390/pr13092874
12. Crystallographic, intermolecular interactions, vibrational, and computational studies of a new cocrystal of decanoic acid and nicotinamide J. de Oliveira Neto et al. https://doi.org/10.1016/j.molstruc.2024.138835
13. The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits M. Aroua et al. https://doi.org/10.3390/foods13182974
14. A biogenic life cycle approach towards estimating the carbon intensity of wool production: Evidence from six Australian case studies J. Blignaut et al. https://doi.org/10.1016/j.agsy.2025.104631
15. Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat J. Chen et al. https://doi.org/10.3389/fmicb.2022.961117
16. MICROBIAL DIVERSITY OF TRADITIONAL FERMENTED DAIRY PRODUCTS: SPECIES CHARACTERIZATION AND BIOTECHNOLOGICAL PROSPECTS FOR LAMB FERMENTATION M. Sharapatova et al. https://doi.org/10.53360/2788-7995-2025-3(19)-49
17. Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection B. Liang et al. https://doi.org/10.1007/s11947-023-03065-6
18. Composition of fatty acids in the muscle and fat tissue of young sheep O. Orlova et al. https://doi.org/10.21323/2618-9771-2022-5-3-232-238
19. Physical property characterization of chilled lamb by hyperspectral imaging and partial least squares regression X. Li et al. https://doi.org/10.1007/s11694-026-04046-x
20. Chemical composition of meat from different species of animals B. YARANOĞLU et al. https://doi.org/10.31015/jaefs.2023.3.12
21. Impact of various dietary lipids on amelioration of biomarkers linked to metabolic syndrome in both healthy and diabetic Wistar rats W. Abudigin et al. https://doi.org/10.1186/s40795-024-00881-7
22. Morula Kernel Cake (Sclerocarya birrea) as a Protein Source in Diets of Finishing Tswana Lambs: Effects on Nutrient Digestibility, Growth, Meat Quality, and Gross Margin L. Baleseng et al. https://doi.org/10.3390/ani13081387
23. Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions W. Ding et al. https://doi.org/10.3390/agriculture14071060
24. Effects of Different Levels of Lycium ruthenicum Leaves on Rumen Fermentation, Amino Acids, Fatty Acids and Rumen Bacterial Diversity in Sheep Y. Guo et al. https://doi.org/10.3390/ani15213118
25. Small ruminants and sustainability in Latin America & the Caribbean: Regionalization, main production systems, and a combined productive, socio-economic & ecological footprint quantification C. Meza-Herrera et al. https://doi.org/10.1016/j.smallrumres.2022.106676
26. A Comparative Study on Microbiological and Chemical Characteristics of Small Ruminant Carcasses from Abattoirs in Greece A. Tsitsos et al. https://doi.org/10.3390/foods11152370
27. Metabolomic profiling and functional regulation of rabbit meat: from pre-harvest to post-mortem changes N. Goswami et al. https://doi.org/10.1016/j.foodchem.2026.149421
28. Sheep production and sustainability in Latin America & the Caribbean: A combined productive, socio-economic & ecological footprint approach V. E.C. et al. https://doi.org/10.1016/j.smallrumres.2022.106675