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http://dx.doi.org/10.5851/kosfa.2019.e79

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage  

Hussain, Zubair (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Li, Xin (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Ijaz, Muawuz (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Xiao, Xiong (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Hou, Chengli (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Zheng, Xiaochun (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Ren, Chi (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Zhang, Dequan (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Publication Information
Food Science of Animal Resources / v.40, no.3, 2020 , pp. 311-322 More about this Journal
Abstract
This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4℃ and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.
Keywords
lamb; Chinese cinnamon; meat quality; storage;
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