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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Detalles Bibliográficos
Autores principales: Ma, Qianli, Hamid, Nazimah, Oey, Indrawati, Kantono, Kevin, Farouk, Mustafa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321250/
https://www.ncbi.nlm.nih.gov/pubmed/32521814
http://dx.doi.org/10.3390/molecules25112665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321250/
https://www.ncbi.nlm.nih.gov/pubmed/32521814
http://dx.doi.org/10.3390/molecules25112665

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