The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince.

Molecules · 2022 · PMC9268274 · PMID 35807218

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a decreasing trendno p-value reported

While the b * values of the pressurized samples did not change during storage ( p > 0.05), the b * values of the unpressurized samples increased on the seventh day of storage ( p < 0.05), then showed a decreasing trend again.

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