Asian-Australasian Journal of Animal Sciences

CrossRef Text and Data Mining

Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list of articles from literature included in CrossRef Text and Data Mining.

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

Link1 Link2

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

Link1 Link2

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

Link1 Link2

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

Link1 Link2

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

Link1

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

Peter F. Andersen, Silong Lu

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

Link1

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

Link1 Link2

Post Mortem Technique Handbook

. 2005;

Link1

Link2

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

Link1 Link2

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

Link1 Link2