10 citations as recorded by crossref.

1. Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value G. Jairath et al. 10.22175/mmb.16992
2. Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat A. García Salas et al. 10.7717/peerj.17572
3. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation B. Navajas-Porras et al. 10.3390/antiox10030445
4. 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
5. Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds A. Latoch et al. 10.2478/aoas-2023-0049
6. Effect of substitution of taurine for methionine and additional taurine supplementation on the performance and antioxidative capacity of laying hens X. Yuan et al. 10.1016/j.psj.2022.102426
7. Características fisicoquímicas asociadas a calidad de carne en ovinos de pelo del sureste de México R. Estrada-León et al. 10.21897/rmvz.2563
8. The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions M. Lunesu et al. 10.1016/j.meatsci.2023.109234
9. The nutritional value of beef from Polish Red and Limousin cattle breeds maintained by an extensive production system K. Wiśniewski et al. 10.5194/aab-67-259-2024
10. Comparison of physiologically functional compounds in Sika deer Cervus nippon meats obtained from different regions in Japan S. Miyata et al. 10.1111/asj.13967