Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculat...

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Detalles Bibliográficos
Autores principales: Xiang, Can, Li, Shaobo, Liu, Huan, Liang, Ce, Fang, Fei, Zhang, Dequan, Wang, Zhenyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620043/
https://www.ncbi.nlm.nih.gov/pubmed/34829073
http://dx.doi.org/10.3390/foods10112792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620043/
https://www.ncbi.nlm.nih.gov/pubmed/34829073
http://dx.doi.org/10.3390/foods10112792

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