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Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins
Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3plants
Jose M. Moreno-Rojas, Valentina Vasta, Alfio Lanza, et al. Rapid Communications in Mass Spectrometry 22(23) 3701 (2008) https://doi.org/10.1002/rcm.3773
Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets
Effect of electrical stimulation, delayed chilling and post-mortem aging on the quality ofM. longissimus dorsi andM. biceps femoris of grass-fed steers
Regina H Razminowicz, Michael Kreuzer and Martin RL Scheeder Journal of the Science of Food and Agriculture 88(8) 1344 (2008) https://doi.org/10.1002/jsfa.3222
Animal performance and meat quality in cull cows with early weaned calves in Argentina
Concentration of indoles and other rumen metabolites in sheep after a meal of fresh white clover, perennial ryegrass orLotus corniculatus and the appearance of indoles in the blood
Nicola M Schreurs, Danielle M Marotti, Michael H Tavendale, et al. Journal of the Science of Food and Agriculture 87(6) 1042 (2007) https://doi.org/10.1002/jsfa.2804
Quality of retail beef from two grass-based production systems in comparison with conventional beef
Changes in colour characteristics and pigmentation of subcutaneous adipose tissue and M. longissimus dorsi of heifers fed grass, grass silage or concentrate-based diets
Effects of the dietary energy source on meat quality and eating quality attributes and fatty acid profile of Simmental bulls
Ahmed S. Sami, Josef Koegel, Hans Eichinger, Peter Freudenreich and Frieder J. Schwarz Animal Research 55(4) 287 (2006) https://doi.org/10.1051/animres:2006016
Ruminant fat volatiles as affected by diet. A review
Plasma and tissue α-tocopherol concentrations and meat colour stability in sheep grazing saltbush (Atriplexspp.)
K. L. Pearce, D. G. Masters, G. M. Smith, R. H. Jacob and D. W. Pethick Australian Journal of Agricultural Research 56(7) 663 (2005) https://doi.org/10.1071/AR05001
Geographic origin of meat—elements of an analytical approach to its authentication
Bettina M. Franke, Gérard Gremaud, Ruedi Hadorn and Michael Kreuzer European Food Research and Technology 221(3-4) 493 (2005) https://doi.org/10.1007/s00217-005-1158-8
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle
Effect of concentrate finishing on the carotenoid content of perirenal fat in grazing sheep: its significance for discriminating grass-fed, concentrate-fed and concentrate-finished grazing lambs
Quality of Italian Istrian Milk lamb meat. Influence of carcass weight and feeding system
Edi Piasentier, Roberto Valusso, Roberta Leonarduzzi, Paola Pittia and Drago Kompan Italian Journal of Animal Science 1(1) 65 (2002) https://doi.org/10.4081/ijas.2002.65
Effect of grass or concentrate feeding systems on lamb carcass and meat quality