1. Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. (January 2016) Authors: Pouzo, L.B.; Descalzo, A.M.; Zaritzky, N.E.; Rossetti, L.; Pavan, E. Journal: Meat science Issue: Volume 111(2016:Jan.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat. (March 2021) Authors: Realini, C.E.; Pavan, E.; Johnson, P.L.; Font-i-Furnols, M.; Jacob, N.; Agnew, M.; Craigie, C.R.; Moon, C.D. Journal: Meat science Issue: Volume 173(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Genetic variants in a lipid regulatory pathway as potential tools for improving the nutritional quality of grass‐fed beef. (13th June 2012) Authors: Baeza, M. C.; Corva, P. M.; Soria, L. A.; Pavan, E.; Rincon, G.; Medrano, J. F. Journal: Animal genetics Issue: Volume 44:Number 2(2013:Apr.) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand. (November 2021) Authors: Realini, C.E.; Pavan, E.; Purchas, R.W.; Agnew, M.; Johnson, P.L.; Bermingham, E.N.; Moon, C.D. Journal: Meat science Issue: Volume 181(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed. (September 2016) Authors: Pouzo, L.B.; Zaritzky, N.E.; Pavan, E.; Rossetti, L.; Descalzo, A.M. Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed. (September 2016) Authors: Pouzo, L.B.; Zaritzky, N.E.; Pavan, E.; Rossetti, L.; Descalzo, A.M. Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗