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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 |
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Asian-Australas J Anim Sci. 2017;30(7):1021-1028. Published online January 26, 2017 DOI: https://doi.org/10.5713/ajas.16.0803 |
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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  Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise Meat Science. 1997;47(1-2):135-146 Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb Meat Science. 1999;52(1):9-18 The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb Meat Science. 1994;38(3):477-496 Impacts of Immigration on an Ageing Welfare State: An Applied General Equilibrium Model for France Fiscal Studies. 2015;37(2):258-284 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) Meat Science. 1992;32(2):149-160 A Post Audit of a Model-Designed Ground Water Extraction System Ground Water. 2003;41(2):212-218 Post Mortem Technique Handbook . 2005; Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins Meat Science. 2013;95(2):412-418 Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing Meat Science. 2005;70(2):223-228 |
