Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

Article English OPEN
Juhui Choe; Hyun-Wook Kim; Mustafa M. Farouk; Yuan H. Brad Kim; (2017)
  • Publisher: Asian-Australasian Association of Animal Production Societies
  • Journal: Asian-Australasian Journal of Animal Sciences,volume 30,issue 7,pages1,021-1,028 (issn: 1011-2367, eissn: 1976-5517)
  • Related identifiers: pmc: PMC5495662, doi: 10.5713/ajas.16.0803
  • Subject: QP501-801 | Ageing | Freezing | Animal biochemistry | Animal Products | Lamb Loin | Animal culture | Lipid Oxidation | Article | SF1-1100 | Protein Functionality

Objective The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods Lamb loins (M. longissimus lumbo... View more
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