1. Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches. (February 2021) Authors: Barragán, W.; Aalhus, J.L.; Penner, G.; Dugan, M.E.R.; Juárez, M.; López-Campos, Ó.; Vahmani, P.; Segura, J.; Angulo, J.; Prieto, N. Journal: Meat science Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Beef dark cutter segregation by visible and near infrared spectroscopy. (January 2015) Authors: Prieto, N.; López-Campos, Ó.; Zijlstra, R.T.; Aalhus, J.L. Journal: Meat science Issue: Volume 99(2015:Jan.) Page Start: 147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chronological vs. physiological age indicators in beef cattle: Effects of the production system and growth promotants. (January 2015) Authors: López-Campos, Ó.; Aalhus, J.L.; Prieto, N.; Larsen, I.; Juárez, M.; Basarab, J.A. Journal: Meat science Issue: Volume 99(2015:Jan.) Page Start: 146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Discrimination of beef dark cutters and enhanced quality pork using visible and near infrared spectroscopy. (March 2015) Authors: Prieto, N.; Aalhus, J.L.; Lopez-Campos, O.; Zijlstra, R.T.; Juárez, M. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of a novel amperage-based electrical stimulation system on meat quality characteristics of finished steers. (November 2022) Authors: López-Campos, Ó.; Chabot, B.; Segura, J.; Leighton, P.L.A.; Scott, H.R.; Zawadski, S.; Barragán-Hernández, W.; Prieto, N. Journal: Meat science Issue: Volume 193(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers. (June 2022) Authors: Barragán-Hernández, W.; Leighton, P.L.A.; López-Campos, O.; Segura, J.; Aalhus, J.L.; Prieto, N. Journal: Meat science Issue: Volume 188(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition. (September 2017) Authors: Vahmani, P.; Rolland, D.C.; McAllister, T.A.; Block, H.C.; Proctor, S.D.; Guan, L.L.; Prieto, N.; López-Campos, Ó.; Aalhus, J.L.; Dugan, M.E.R. Journal: Meat science Issue: Volume 131(2017) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Evaluating the accuracy of dual energy X-ray absorptiometry (DEXA) in predicting carcass composition from varying pig populations. (February 2016) Authors: Soladoye, O.P.; López Campos, Ó.; Aalhus, J.L.; Prieto, N.; Gariépy, C.; Shand, P.J.; Juárez, M. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 185 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Evaluation of total and saleable meat yield prediction equations in beef. (February 2016) Authors: López-Campos, Ó.; Larsen, I.; Prieto, N.; Juárez, M.; Dugan, M.E.R.; Aalhus, J.L. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading system. (March 2018) Authors: Prieto, N.; López-Campos, Ó.; Suman, S.P.; Uttaro, B.; Rodas-González, A.; Aalhus, J.L. Journal: Meat science Issue: Volume 137(2018) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗