ArticleFood science of animal resources2020
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage.
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Impacts of Chitosan Coating on Shelf Life and Quality of Ready-to-Cook Beef Seekh Kabab During Refrigeration Storage.Foods (Basel, Switzerland) · 2025Article
- Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.Poultry science · 2024Article
- Beetroot (International journal of molecular sciences · 2023Article
- Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing.Foods (Basel, Switzerland) · 2023Article
- EndophyticFrontiers in plant science · 2022Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
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°C 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.
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