- Volume 30 Issue 7
DOI QR Code
Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
- Choe, Juhui (AgResearch Ltd., Ruakura Research Centre) ;
- Kim, Hyun-Wook (Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University) ;
- Farouk, Mustafa M. (AgResearch Ltd., Ruakura Research Centre) ;
- Kim, Yuan H. Brad (AgResearch Ltd., Ruakura Research Centre)
- Received : 2016.10.11
- Accepted : 2017.01.16
- Published : 2017.07.01
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
Ageing;Freezing;Lamb Loin;Lipid Oxidation;Protein Functionality
Supported by : AgResearch
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