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Meat Science|October 30, 2025
Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systemsRenyu Zhang, Noby Jacob, Caroline Thum, et al.
Animals : an Open Access Journal From MDPI|May 14, 2025
Forage Turnip (Brassica rapa L.) as a Dietary Supplement to Improve Meat QualityRomina Rodríguez-Pereira, Ignacio Subiabre, Cristian J Moscoso, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systemsEnrique Pavan, Arvind K Subbaraj, Graham T Eyres, et al.
Meat Science|September 3, 2015
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acidsYasmina Baba, Zein Kallas, Montserrat Costa-Font, et al.
Translational Animal Science|July 25, 2020
Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: meat quality and fatty acid compositionFrancisco Sales, Leire Bravo-Lamas, Carolina E Realini, et al.
Foods (Basel, Switzerland)|December 30, 2020
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro DigestibilityRenyu Zhang, Michelle J Y Yoo, Carolina E Realini, et al.
Foods (Basel, Switzerland)|April 15, 2025
Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour PerspectiveChathurika S S Samarakoon Mudiyanselage, Mustafa M Farouk, Carolina E Realini, et al.
Foods (Basel, Switzerland)|May 28, 2022
Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage SystemsYangfan Ye, Evelyne Maes, Santanu Deb-Choudhury, et al.
Foods (Basel, Switzerland)|July 27, 2022
Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New ZealandScott C Hutchings, Luis Guerrero, Levi Smeets, et al.
Meat Science|November 9, 2011
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility studyYongliang Liu, Brenda G Lyon, William R Windham, et al.
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