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
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 30(2017), 7 vom: 15. Juli, Seite 1021-1028 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2017
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences |
| Schlagworte: | Journal Article Ageing Freezing Lamb Loin Lipid Oxidation Protein Functionality |
| Online verfügbar |
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