Carcass characteristics and meat quality attributes in lambs reared indoors, on cultivated pasture, or on semi-natural pasture by Elin Stenberg, Anders Karlsson, Camilla Öghren, Katarina Arvidsson Segerkvist

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The meaning of animal well-being for farmers and dairy farm employees by Louise Axelsson, Katarina Arvidsson – Segerkvist, Anna María Pálsdóttir, Magnus Ljung

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Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (<i>Sus scrofa</i>) Meat and Comparison to Pork Meat—A Case Study by Sabine Sampels, Maja Jonsson, Mats Sandgren, Anders Karlsson, Katarina Arvidsson Segerkvist

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A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes by Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson

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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes by Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson

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