Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage

The aim of this research was to determine the effects of combined pressure and temperature treatments on ovine quality after processing and during storage. Lamb M. pectoralis profundus samples were pressurised at 200, 400 and 600 MPa at temperatures 20 °C, 40 °C and 60 °C. Both of the pressure and temperature regimes applied had significant effects (p < 0.001) on texture, pH, colour and lipid oxidation. Pressurisation at 200 MPa had a lower (p <...