Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat

The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resu...

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Detalles Bibliográficos
Autores principales: Kantono, Kevin, Hamid, Nazimah, Chadha, Diksha, Ma, Qianli, Oey, Indrawati, Farouk, Mustafa M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161130/
https://www.ncbi.nlm.nih.gov/pubmed/34065428
http://dx.doi.org/10.3390/foods10051148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161130/
https://www.ncbi.nlm.nih.gov/pubmed/34065428
http://dx.doi.org/10.3390/foods10051148

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