###### Abstract  
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing. p 2  
from unsaturated fatty acids due to disruption to cell membranes can further result in secondary products, which are responsible for off-flavours and odours that can adversely affect meat eating quality. [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] (2018) reported no influence of PEF treatment (1.1-3 kV/cm) on lipid oxidation of turkey meat after 5 days of storage. Thiobarbituric acid reactive substances (TBARS) value was not affected by PEF field strength (1.2 or 2.3 kV/cm) applied on _M. Longissimus thoracis et lumborum_ pork muscles ([PERSON] et al., 2014). Moreover, oxidative stability of beef (_M. Longissimus lumborum_) treated with field strengths from 0.58 to 0.73 kV/cm did not change ([PERSON] et al., 2018). This could be due to the low field strength applied in previous studies. Both freeze thaw and PEF processing may increase TBARS values, as parameters such as chilling and freezing as a pre- and post- treatment, and storage conditions, all have the potential to increase the lipid oxidation of PEF treated meat. A significant increase in lipid oxidation has been described with PEF treatment of frozen-thawed beef ([PERSON] et al., 2018; [PERSON] et al., 2018). PEF processing can influence the volatile composition of meat. [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] (2018) reported that PEF processing of frozen thawed beef samples affected the volatile profile by increasing the protein and lipid degradation products such as dimethyl disulphide and 2,3-octanedione. [PERSON], [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] (2018) further showed that PEF processing of frozen lamb meat resulted in an increase in volatile compounds such as aldehydes, including methylbutanal, hexanal, and heptanal. Both hexanal and heptanal were products of lipid oxidation during PEF processing that corresponded to an increase in TBARS values of frozen cuts. In contrast, the chilled PEF samples showed an increase in 2-heptanone, 2-ethylfuran, hexanal, heptanal, and 2,3-octanedione. However, in that study, the correlation between sensory perception and volatile composition was not investigated. It is important to determine the volatile profile changes in meat samples subjected to PEF to further understand how flavours are developed during PEF processing. Previous studies have demonstrated that chemical properties are influenced by PEF processing of meat.