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Lamb leg meat (LLM) was marinated using solution of sodium chloride (NaCl) concentrations (0.04 g/g) for 15 min under high pressure (HP) treatment (100–400 MPa, 25°C) to investigate meat characteristics, volatile components and microstructure. HP treatment increased process yields during marinating, especially at 200 MPa, the shearing force and hardness reached their minimum value, which indicated...
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