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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
Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim
Asian-Australas J Anim Sci. 2017;30(7):1021-1028.   Published online January 26, 2017

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Effect of aging prior to freezing on functional and oxidative properties of coarse ground lamb sausage in model systems
Meat Science. 2015;101:113   Crossref logo
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Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb
Meat Science. 1999;52(1):9-18   Crossref logo
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Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise
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The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb
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Impacts of Immigration on an Ageing Welfare State: An Applied General Equilibrium Model for France
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A Post Audit of a Model-Designed Ground Water Extraction System
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The effects of ante-mortem feed and water withdrawal, ante-mortem electrolyte supplementation, and post-mortem electrical stimulation on the palatability and consumer acceptance of bull beef after ageing (6 days at 1°C)
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Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins
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Post Mortem Technique Handbook
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Ground-Water Model of Two-Phase Immiscible Flow in Coarse Material
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