Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Kevin Kantono, Nazimah Hamid, Indrawati Oey, Yan Chao Wu, Qianli Ma, Mustafa Farouk, Diksha Chadha
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2020-10-01
Schriftenreihe:	Foods
Schlagworte:	high-pressure processing lamb cuts fatty acids amino acids lipid oxidation
Online-Zugang:	https://www.mdpi.com/2304-8158/9/10/1444
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