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Article

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

1
Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
2
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
3
Riddet Institute, Massey University, Palmerston North 4474, New Zealand
4
AgResearch MIRINZ, Ruakura Research Centre, Hamilton 3240, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editor: Encarna Gómez-Plaza
Molecules 2020, 25(11), 2665; https://doi.org/10.3390/molecules25112665
Received: 18 February 2020 / Revised: 2 June 2020 / Accepted: 3 June 2020 / Published: 8 June 2020
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 decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples. View Full-Text
Keywords: high pressure processing; fatty acids; free amino acids; oxidative stability; lamb; non-thermal processing high pressure processing; fatty acids; free amino acids; oxidative stability; lamb; non-thermal processing
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MDPI and ACS Style

Ma, Q.; Hamid, N.; Oey, I.; Kantono, K.; Farouk, M. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules 2020, 25, 2665. https://doi.org/10.3390/molecules25112665

AMA Style

Ma Q, Hamid N, Oey I, Kantono K, Farouk M. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules. 2020; 25(11):2665. https://doi.org/10.3390/molecules25112665

Chicago/Turabian Style

Ma, Qianli, Nazimah Hamid, Indrawati Oey, Kevin Kantono, and Mustafa Farouk. 2020. "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" Molecules 25, no. 11: 2665. https://doi.org/10.3390/molecules25112665

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