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...
Main Authors: | Qianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono, Mustafa Farouk |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-06-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/25/11/2665 |
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