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

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 lumborum, n = 25) were aged at −1...

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Detalles Bibliográficos
Autores principales: Choe, Juhui, Kim, Hyun-Wook, Farouk, Mustafa M., Brad Kim, Yuan H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5495662/
https://www.ncbi.nlm.nih.gov/pubmed/28183171
http://dx.doi.org/10.5713/ajas.16.0803

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5495662/
https://www.ncbi.nlm.nih.gov/pubmed/28183171
http://dx.doi.org/10.5713/ajas.16.0803

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