Ontology highlight
ABSTRACT:
SUBMITTER: Ma Q
PROVIDER: S-EPMC7321250 | biostudies-literature | 2020 Jun
REPOSITORIES: biostudies-literature
Ma Qianli Q Hamid Nazimah N Oey Indrawati I Kantono Kevin K Farouk Mustafa M
Molecules (Basel, Switzerland) 20200608 11
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 significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decrea ...[more]