18 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 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. 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. 10.1371/journal.pone.0310336
4. Health risk assessment of antimicrobial residues in sheep carcasses marketed in Kuwait K. Sallam et al. 10.1016/j.foodchem.2022.132401
5. Non-Destructive Detection of Chilled Mutton Freshness Using a Dual-Branch Hierarchical Spectral Feature-Aware Network J. E et al. 10.3390/foods14081379
6. Composition of fatty acids in the muscle and fat tissue of young sheep O. Orlova et al. 10.21323/2618-9771-2022-5-3-232-238
7. The Effect of Herbal Mixture Supplementation on the Fattening, Slaughter and Selected Meat Quality Parameters of Merino Lambs A. Kawęcka et al. 10.2478/aoas-2024-0108
8. Chemical composition of meat from different species of animals B. YARANOĞLU et al. 10.31015/jaefs.2023.3.12
9. Impact of various dietary lipids on amelioration of biomarkers linked to metabolic syndrome in both healthy and diabetic Wistar rats W. Abudigin et al. 10.1186/s40795-024-00881-7
10. 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. 10.3390/ani13081387
11. Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions W. Ding et al. 10.3390/agriculture14071060
12. 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. 10.1016/j.smallrumres.2022.106676
13. Crystallographic, intermolecular interactions, vibrational, and computational studies of a new cocrystal of decanoic acid and nicotinamide J. de Oliveira Neto et al. 10.1016/j.molstruc.2024.138835
14. 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. 10.3390/foods13182974
15. A Comparative Study on Microbiological and Chemical Characteristics of Small Ruminant Carcasses from Abattoirs in Greece A. Tsitsos et al. 10.3390/foods11152370
16. 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. 10.3389/fmicb.2022.961117
17. Sheep production and sustainability in Latin America & the Caribbean: A combined productive, socio-economic & ecological footprint approach V. E.C. et al. 10.1016/j.smallrumres.2022.106675
18. Incorporating Bioimpedance Technique with Ensemble Learning Algorithm for Mutton Tenderness Detection B. Liang et al. 10.1007/s11947-023-03065-6