Articles citing this paper
4 articles found in Crossref database.
Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage
Ponnampalam Eric N.,
Butler Kym L.,
Muir Stephanie K.,
Plozza Tim E.,
Kerr Matthew G.,
Brown Wayne G.,
Jacobs Joe L., Knight Matthew I.
Antioxidants. 2021 10(2). p.166
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
Juárez Manuel,
Lam Stephanie,
Bohrer Benjamin M.,
Dugan Michael E. R.,
Vahmani Payam,
Aalhus Jennifer,
Juárez Ana,
López-Campos Oscar,
Prieto Nuria, Segura Jose
Foods. 2021 10(4). p.872
Supranutritional doses of vitamin E to improve lamb meat quality
Bellés Marc,
del Mar Campo María,
Roncalés Pedro, Beltrán José Antonio
Meat Science. 2019 149 p.14
Reducing the level of nutrition of twin-bearing ewes during mid to late pregnancy produces leaner prime lambs at slaughter
Knight M.I.,
Butler K.L.,
Slocombe L.L.,
Linden N.P.,
Raeside M.C.,
Burnett V.F.,
Ball A.J.,
McDonagh M.B., Behrendt R.
Animal. 2020 14(4). p.864
