Asian-Australasian Journal of Animal Sciences

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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

J. Choe, Y.H.B. Kim, M.M. Farouk

Meat Science. 2015;101:113

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Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise

N.J. Simmons, O.A. Young, P.M. Dobbie, K. Singh, B.C. Thompson, P.A. Speck

Meat Science. 1997;47(1-2):135-146

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Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb

M.B McDonagh, C Fernandez, V.H Oddy

Meat Science. 1999;52(1):9-18

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The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb

M.M. Farouk, J.F. Price

Meat Science. 1994;38(3):477-496

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Impacts of Immigration on an Ageing Welfare State: An Applied General Equilibrium Model for France

Xavier Chojnicki, Lionel Ragot

Fiscal Studies. 2015;37(2):258-284

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A Post Audit of a Model-Designed Ground Water Extraction System

Peter F. Andersen, Silong Lu

Ground Water. 2003;41(2):212-218

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Post Mortem Technique Handbook

. 2005;

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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)

L.E. Jeremiah, A.L. Schaefer, L.L. Gibson

Meat Science. 1992;32(2):149-160

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Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

Yuan H. Brad Kim, Genevieve Luc, Katja Rosenvold

Meat Science. 2013;95(2):412-418

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Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

E. Fernández-Fernández, M.A. Romero-Rodríguez, M.L. Vázquez-Odériz

Meat Science. 2005;70(2):223-228

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