The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significa...

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Bibliographic Details
Main Authors: Qianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono, Mustafa Farouk
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Molecules
Subjects:
high pressure processing
fatty acids
free amino acids
oxidative stability
lamb
non-thermal processing
Online Access:https://www.mdpi.com/1420-3049/25/11/2665

Internet

https://www.mdpi.com/1420-3049/25/11/2665

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