Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems by Carolina Realini, Enrique Pavan, Mustafa M. Farouk, Renyu Zhang

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Global Provisioning of Red Meat for Flexitarian Diets by Talia M. Hicks, Scott O. Knowles, Mustafa M. Farouk

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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system by Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim

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Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat by Kevin Kantono, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey, Mustafa M. Farouk

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Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour by Renyu Zhang, Guojie Wu, Maryann Staincliffe, John C. McEwan, Mustafa M. Farouk

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In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility by Renyu Zhang, Michelle J. Y. Yoo, Carolina E. Realini, Maryann Staincliffe, Mustafa M. Farouk

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Effects of additional electrical stimulation and conditioning temperature on the ageing potential of hot-boned bovine muscles by Prabhu Balan, Mustafa M. Farouk, Maryann Staincliffe, Adam D Stuart, Robert Kemp, Cameron Craigie

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Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition by Enrique Pavan, Susan A. McCoard, Michael Agnew, Renyu Zhang, Kevin Taukiri, Mustafa M. Farouk, Carolina E. Realini

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A peptidomic approach to discover the potential biomolecular signatures discriminating in-bag dry- and wet-aged lamb by Renyu Zhang, Evelyne Maes, Charles Hefer, Alasdair Noble, Ancy Thomas, Michelle J.Y. Yoo, Mustafa M. Farouk, Carolina E. Realini, Santanu Deb-Choudhury

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