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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 DOI: https://doi.org/10.5713/ajas.16.0803 |
Effect of aging prior to freezing on functional and oxidative properties of coarse ground lamb sausage in model systems Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb Impacts of Immigration on an Ageing Welfare State: An Applied General Equilibrium Model for France 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) A Post Audit of a Model-Designed Ground Water Extraction System Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins Post Mortem Technique Handbook Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing |