Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits

Beef flavor: a review from chemistry to consumer

(2015) Chris R Kerth et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Substituting redberry juniper for oat hay in lamb feedlot diets: Carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits

(2015) T.R. Whitney et al.   MEAT SCIENCE

Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

(2015) J.F. Legako et al.   MEAT SCIENCE

Effects of using ground redberry juniper and dried distillers grains with solubles in lamb feedlot diets: Growth, blood serum, fecal, and wool characteristics1

(2014) T. R. Whitney et al.   JOURNAL OF ANIMAL SCIENCE

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Redberry juniper as a roughage source in lamb feedlot rations: Wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits

(2011) T.R. Whitney et al.   MEAT SCIENCE

Drying method and origin of standard affect condensed tannin (CT) concentrations in perennial herbaceous legumes using simplified butanol-HCl CT analysis

(2008) Richard M Wolfe et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of cinnamaldehyde, garlic and juniper berry essential oils on rumen fermentation, blood metabolites, growth performance, and carcass characteristics of growing lambs

(2008) A.V. Chaves et al.   Livestock Science

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE