Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
Mustafa M. Farouk
Yuan H. Brad Kim
- Publisher: Asian-Australasian Association of Animal Production Societies
Asian-Australasian Journal of Animal Sciences,
(issn: 1011-2367, eissn: 1976-5517)
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...