Every reference with a DOI in the deposited reference list resolved to a known
work in Crossref or DataCite at the dated check, and none carried a retraction,
withdrawal, or removal notice.
The 56 checked references that resolve
resolves10.1016/j.meatsci.2008.04.006Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
resolves10.3390/foods11020181Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status
resolves10.1016/j.meatsci.2022.108952Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
resolves10.3390/app132011605The Dose-Dependent Role of Sage, Clove, and Pine Essential Oils in Modulating Ruminal Fermentation and Biohydrogenation of Polyunsaturated Fatty Acids: A Promising Strategy to Reduce Methane Emissions and Enhance the Nutritional Profile of Ruminant Products
resolves10.1016/j.jtherbio.2023.103585Effects of dietary curcumin nano-micelles on growth performance, blood metabolites, antioxidant status, immune and physiological responses of fattening lambs under heat-stress conditions
resolves10.1016/j.jtherbio.2024.103905Effects of dietary curcumin nano-micelles on performance, biological responses, and thermal stress resilience in heat-stressed fattening lambs across varying temperature-humidity index conditions: Implications for climate change
resolves10.1111/jpn.13971Evaluating the dose‐dependent effects of curcumin nano‐micelles on rumen fermentation, nitrogen metabolism, and nutrient digestibility in heat‐stressed fattening lambs: Implications for climate change and sustainable animal production
resolves10.1016/j.anifeedsci.2023.115603Silages of agro-industrial by-products in lamb diets – Effect on growth performance, carcass, meat quality and in vitro methane emissions
resolves10.1016/S0309-1740(03)00081-0Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
resolves10.1016/j.meatsci.2007.05.014Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat
resolves10.3390/ani10010025Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano
resolves10.1016/j.smallrumres.2011.09.048Does forage type (grazing vs. hay) fed to ewes before and after lambing affect suckling lambs performance, meat quality and consumer purchase intention?
resolves10.1016/j.meatsci.2010.12.009Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time
resolves10.2527/2001.792392xThe influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization.
resolves10.1016/j.foodres.2021.110929Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
resolves10.1016/j.aninu.2020.06.014Dietary supplementation with curcumin-loaded nanocapsules in lambs: Nanotechnology as a new tool for nutrition
resolves10.2478/aoas-2020-0100Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs
resolves10.3390/app13053228Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing
resolves10.1016/j.meatsci.2021.108453Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality
resolves10.1016/j.smallrumres.2018.11.014Diet supplemented with curcumin for nursing lambs improves animal growth, energetic metabolism, and performance of the antioxidant and immune systems
resolves10.3390/pharmaceutics12050447Curcumin, Curcumin Nanoparticles and Curcumin Nanospheres: A Review on Their Pharmacodynamics Based on Monogastric Farm Animal, Poultry and Fish Nutrition
resolves10.1111/1541-4337.12298Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
resolves10.3390/foods12173176Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry
resolves10.1155/2020/3656419Curcumin, a Multifaceted Hormetic Agent, Mediates an Intricate Crosstalk between Mitochondrial Turnover, Autophagy, and Apoptosis
resolves10.3389/fvets.2023.1272874Intramuscular vitamin A injection in newborn lambs enhances antioxidant capacity and improves meat quality
resolves10.22358/jafs/149003/2022Effect of Curcuma longa supplementation in post-weaning lambs
ration on performance, carcass and meat quality
resolves10.3390/foods10071465Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
resolves10.3390/ani13091439Effects of Curcumin on Growth Performance, Ruminal Fermentation, Rumen Microbial Protein Synthesis, and Serum Antioxidant Capacity in Housed Growing Lambs
resolves10.1155/2017/9170768Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification
resolves10.1016/j.meatsci.2009.06.013Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing
resolves10.1016/j.meatsci.2021.108666Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs
resolves10.1017/S0021859699008370Rumen biohydrogenation of <i>n</i>-3 polyunsaturated fatty
acids and their effects on microbial efficiency and
nutrient digestibility in sheep
resolves10.1016/j.psj.2019.10.026Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties
The 5 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.meatsci.2024.109722_bb0015
no DOI — not checkedNovel nanomicelle formulation to enhance bioavailability and stability of curcuminoids
no DOI — not checkedDynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
no DOI — not checked10.1016/j.meatsci.2024.109722_bb0220
no DOI — not checkedNovel delivery system for natural products: Nano-curcumin formulations
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