Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb were significantly increased, while L*, drip loss...

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Detalles Bibliográficos
Autores principales: Xu, Chenchen, Zang, Mingwu, Qiao, Xiaoling, Wang, Shouwei, Zhao, Bing, Shi, Yuxuan, Bai, Jing, Wu, Jiajia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9619372/
https://www.ncbi.nlm.nih.gov/pubmed/36327923
http://dx.doi.org/10.1016/j.ultsonch.2022.106211

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9619372/
https://www.ncbi.nlm.nih.gov/pubmed/36327923
http://dx.doi.org/10.1016/j.ultsonch.2022.106211

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