1. Aali, M., Moradi-Shahrbabak, H., Moradi-Shahrbabak, M., Sadeghi, M., and Yousefi, A.R., 2017. Association of the calpastatin genotypes, haplotypes, and SNPs with meat quality and fatty acid composition in two Iranian fat-and thin-tailed sheep breeds, Small Ruminant Research, 149, 40–51.
2. Alfnes, F., Rickertsen, K., and Ueland, Ø., 2005. Experimental evidence of risk aversion in consumer markets: the case of beef tenderness. XIth International Congress of the European Association of Agricultural Economists, Copenhagen, 2005.
3. Alizadeh, A., Shahneh, A.Z., Yousefi, A.R., Omran, M.H., and Campbell, A.W., 2013. Determining the effect of the fat-tail and carcass weight on meat fatty acid composition of Iranian lambs, Small Ruminant Research, 115, 34–39.
4. AMSA, 1978. Guidelines for cookery and sensory evaluation of meat. Chicago, IL: American. Meat Science Association, National Livestock and Meat Board.
5. AOAC, 1995. Official Methods of Analysis, 16th Edition. Association Analytical Chemists, Arlington, VA, USA, p. 684.