Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef

This study aimed to evaluate the effect of high-pressure processing (HPP, 300, 400, or 500 MPa, 5 min, 5 °C) on the color, lipid oxidation, and free amino acids profile of skin-packed beef stored under cooling conditions (0–4 °C) for 56 days. The pH of the HPP-treated beef (500 MPa) was stable durin...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Marta Chmiel, Olga Świder, Marek Roszko, Lech Adamczak, Aneta Cegiełka, Dorota Pietrzak, Tomasz Florowski, Marcin Bryła, Anna Florowska
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Subjects:	beef quality amino acid content high-pressure processing
Online Access:	https://www.mdpi.com/2076-3417/15/5/2382