Effect of different feeding systems on the fattening performance, slaughter-carcass characteristics and meat quality in lambs

Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat

Effects of Different Protein Levels on Fattening Performance and Meat Parameters in Merino Lambs

Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

Cultured Meat: The Upcoming Meat Production having Sustainable Benefits over Conventional Meat Production: A Review

Proteomics and Meat Quality Aspects of Chilled Goat Meat

The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter

Growth Performance, Meat Quality, Meat Oxidation and Intestinal Bacterial Contents of Broilers Fed with Garcinia mangostana Peel Extract