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J.D Wood, R.I Richardson, G.R Nute, et al.
Meat Science 66 (1) 21 (2004)
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Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

M. Barahona, J. L. Olleta, C. Sañudo, et al.
animal 10 (04) 709 (2016)
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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)
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Dorper sheep utilizing feed resources efficiently: a Mediterranean case study

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Animal performance and meat quality in cull cows with early weaned calves in Argentina

I. Galli, G. Teira, F. Perlo, et al.
Meat Science 79 (3) 521 (2008)
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Quality of Italian Istrian Milk lamb meat. Influence of carcass weight and feeding system

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Italian Journal of Animal Science 1 (1) 65 (2002)
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Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

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animal 10 (03) 531 (2016)
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Effect of South African beef production systems on post-mortem muscle energy status and meat quality

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Meat Science 95 (4) 772 (2013)
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Current perspectives on the darker beef often reported from extensively-managed cattle: Does physical activity play a significant role?

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Livestock Science 142 (1-3) 1 (2011)
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Vegetation-type effects on performance and meat quality of growing Engadine and Valaisian Black Nose sheep grazing alpine pastures

H. Willems, M. Kreuzer and F. Leiber
Livestock Science 151 (1) 80 (2013)
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Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat

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Early and 24 hpost-mortemchanges in breast muscle quality traits of two turkey genotypes and their reciprocal crosses raised under semi-confined conditions

K. Damaziak, D. Pietrzak, M. Michalczuk, et al.
British Poultry Science 57 (1) 51 (2016)
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Animal performance and fatty acid composition of lambs fed with different vegetable oils

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Meat Science 83 (3) 511 (2009)
DOI: 10.1016/j.meatsci.2009.06.035
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Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems

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Animal Production Science 56 (1) 38 (2016)
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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)
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Genetic Resources, Chromosome Engineering, and Crop Improvement:

William Grant and Minoru Niizeki
Genetic Resources Chromosome Engineering & Crop Improvement, Genetic Resources, Chromosome Engineering, and Crop Improvement: 20090506 153 (2009)
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Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa

V. Muchenje, K. Dzama, M. Chimonyo, J.G. Raats and P.E. Strydom
Meat Science 79 (1) 20 (2008)
DOI: 10.1016/j.meatsci.2007.07.026
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Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture

S. Velasco, V. Cañeque, S. Lauzurica, C. Pérez and F. Huidobro
Meat Science 66 (2) 457 (2004)
DOI: 10.1016/S0309-1740(03)00134-7
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Meat and fat colour as a tool to trace grass-feeding systems in light lamb production

G. Ripoll, M. Joy, F. Muñoz and P. Albertí
Meat Science 80 (2) 239 (2008)
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Effect of two Spanish breeds and diet on beef quality including consumer preferences

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Journal of the Science of Food and Agriculture 94 (5) 983 (2014)
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Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

P. Gatellier, Y. Mercier, H. Juin and M. Renerre
Meat Science 69 (1) 175 (2005)
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An evaluation of over-wintering feeding strategies prior to finishing at pasture for cull dairy cows on live animal performance, carcass and meat quality characteristics

W. Minchin, F. Buckley, D.A. Kenny, et al.
Meat Science 85 (3) 385 (2010)
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Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months

M.J. Humada, C. Sañudo and E. Serrano
Meat Science 96 (2) 908 (2014)
DOI: 10.1016/j.meatsci.2013.10.004
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Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets

F. Perlo, P. Bonato, G. Teira, et al.
Meat Science 79 (3) 576 (2008)
DOI: 10.1016/j.meatsci.2007.10.005
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Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

Dominika Guzek, Dominika Głąska, Grzegorz Pogorzelski, et al.
Asian-Australasian Journal of Animal Sciences 26 (5) 716 (2013)
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Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins

N.M. Schreurs, G.A. Lane, M.H. Tavendale, T.N. Barry and W.C. McNabb
Animal Feed Science and Technology 146 (3-4) 193 (2008)
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Effect of sodium bentonite and vegetable oil blend supplementation on growth, carcass quality and intramuscular fatty acid composition of lambs

Eliana Jerónimo, Susana P. Alves, Susana V. Martins, et al.
Animal Feed Science and Technology 158 (3-4) 136 (2010)
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Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

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Tropical Animal Health and Production 44 (7) 1521 (2012)
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Effect of <italic>Acacia karroo</italic> Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats

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Performance, meat fatty acid profile and meat colour of dairy bulls finished on grazed pasture or grass silage-based diets with similar concentrate allowances

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Acta Agriculturae Scandinavica, Section A - Animal Science 60 (2) 104 (2010)
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Physical and nutritional properties of buffalo meat finished on hay or maize silage-based diets

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Animal Science Journal 85 (4) 405 (2014)
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The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge

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British Poultry Science 55 (4) 501 (2014)
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Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems

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animal 1 (2016)
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Ruminant fat volatiles as affected by diet. A review

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Meat Science 121 403 (2016)
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Fatty acid profile and oxidative stability of the perirenal fat of bulls fattened on grass silage and maize silage supplemented with tannins, garlic, maca and lupines

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Effect of a Hay-Based Diet or Different Upland Grazing Systems on Milk Volatile Compounds

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Spanish Journal of Agricultural Research 12 (2) 409 (2014)
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Differentiating the geographical origin of Tunisian indigenous lamb using stable isotope ratio and fatty acid content

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Comparison of two feeding finishing treatments on production and quality of organic beef

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Italian Journal of Animal Science 9 (4) e77 (2010)
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Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems

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DOI: 10.1016/j.meatsci.2012.09.012
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The effect of feeding systems on the characteristics of products from small ruminants

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Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef

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Korean Journal for Food Science of Animal Resources 35 (4) 449 (2015)
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Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in theLongissimus thoracisMuscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

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Δ9 desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins

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Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas

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Livestock Science 115 (2-3) 226 (2008)
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Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs

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Meat Science 92 (1) 53 (2012)
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Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

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Comprehensive Reviews in Food Science and Food Safety 16 (3) 400 (2017)
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Finishing cattle at pasture at 30months of age or indoors at 25months of age: Effects on selected carcass and meat quality characteristics

A.P. Moloney, M.T. Mooney, D.J. Troy and M.G. Keane
Livestock Science 141 (1) 17 (2011)
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Effects of the rearing season on carcass and meat quality of suckling Apennine light lambs

G. Mazzone, M. Giammarco, G. Vignola, L. Sardi and L. Lambertini
Meat Science 86 (2) 474 (2010)
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Some biochemical aspects pertaining to beef eating quality and consumer health: A review

V. Muchenje, K. Dzama, M. Chimonyo, et al.
Food Chemistry 112 (2) 279 (2009)
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Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers

Dicky Tri Utama, Ji Hye Choi, Chang Woo Lee, Yeon Soo Park and Sung Ki Lee
Journal of Animal Science and Technology 59 (1) (2017)
DOI: 10.1186/s40781-017-0131-y
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Meat colour, fatty acid profile and carcass characteristics of Hereford bulls finished on grazed pasture or grass silage-based diets with similar concentrate allowance

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Livestock Science 131 (1) 125 (2010)
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Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

Xinzhuang Zhang, Yawei Zhang, Qingxiang Meng, et al.
PLOS ONE 10 (9) e0137807 (2015)
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Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers

E.A. Bjorklund, B.J. Heins, A. DiCostanzo and H. Chester-Jones
Journal of Dairy Science 97 (3) 1828 (2014)
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Addition of an extract of lucerne ( Medicago sativa L.) to cattle diets – Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle

Siân B. MacKintosh, Ian Richardson, Eun Joong Kim, et al.
Meat Science 130 69 (2017)
DOI: 10.1016/j.meatsci.2017.03.011
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