Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculat...

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Bibliographic Details
Main Authors: Can Xiang, Shaobo Li, Huan Liu, Ce Liang, Fei Fang, Dequan Zhang, Zhenyu Wang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
chilling rate
refrigeration
volatile and non-volatile compound
raw lamb meat
Online Access:https://www.mdpi.com/2304-8158/10/11/2792

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