## 3 Results and Discussion  
### Sensory Evaluation  
#### 3.1.1 Panel dominance curves  
The significance level of this study was 0.37 (37% dominance rate) in this study. TDS curves successfully discriminated the effect of aging and different cuts of dominant sensory attributes of the samples. All samples have found that dominance of meaty, browned, juicy and livery attributes during the mastication period, and then oxidized thereafter (Figures 1 and 2). Meaty was the first dominant sensation in all samples with the dominance rates starting at over 50% dominance rate and then decreasing to chance level within 5 s. Dominance of the browned attribute reached significance in the first 3-5 s. Starting from 10 s, oxidized became the dominant attribute above significance level until the end of mastication. Figure 1 shows TDS curves of different PEF-treated chilled lamb cuts. In the knuckle cut (1-4), meaty started at around 70% dominance rate (except for K-C0 (1)), and then decreased to below chance level at 5 s. Only K-C0 (1) and K-P0 (3) samples were dominant in browned attribute for a short time between 2-7 s and achieved to 60 % and 65 % dominance rate at 5 s, respectively. Juicy was only significant in K-C7 (2) sample. Oxidized became significant in almost all samples from 10 s onwards except for K-C7 (2) that was dominant in oxidized attribute only after 20 s. Interestingly, juicy was dominant in K-C7 (2) sample between 7-10 s and 17-19 s. In loin cuts (5-8), almost all samples were dominant in browned attribute for a short time between 2-5 s except for L-C7 (6) sample. Almost all loin cuts were dominant in oxidized attribute after 10 s thereafter except for L-C7 (6) sample. The browned attribute was dominant in almost all rump cuts except for R-C0 (9), with a maximum 70% dominance rate at 3 s in R-P7 (12) only. Oxidized became dominant in rump cuts after 10 s onwards, except for R-C0 (9) where oxidation became dominant only after 16 s. In rib cuts, meaty was dominant above significance level in the first 3 s. The browned attribute then became dominant from 5 until 10 s, except for Rib-P7 (16) that did not reach significance level for this attribute. Juicy was not present in Rib-C0 (13) sample but was dominant in Rib-C7 (14), Rib-P0 (15) and Rib-P7 (16) samples between 9 and 11 s. Similar to juicy, livery was dominant in Rib-C7 (14) and Rib-P0 (15) above significance levels. Oxidized then became dominant above significance levels in almost all rib samples except for Rib-C0 (13) from 12 s onwards. Shank cuts were dominant in browned attribute between 2-5 s above significance level except for Sk-C7 (18). Oxidized was significant in all shank cuts that became dominant from 10 s, except for Sk-P7 (20) when oxidized became dominant after 25 s. In general, dominance of the oxidized attribute was generally less than 50% for all samples. As for shoulder cuts, meaty started at around 70% dominance rate for the first 3 s except for Sd-P7 (24). Browned became dominant from 3-8 s above significance level for almost all shoulder samples except Sd-C0. Similar to shank cuts, dominance of the oxidized attribute was generally less than 50% for almost all shoulder samples except for  
Figure 2: TDS curves of non-PEF and PEF treated cooked frozen-thawerd lamb meat cuts (C: control; P: PEF; 0 and 7: number of storage days). Sd-C0 (21). In topside cuts, browned was dominant in T-P0 (27) and T-P7 (28) samples with over 55% dominance rate between 3 and 8 s. Juicy and livery were dominant in T-P0 (27) and T-P7 (28) samples but less than 50%. Oxidized was significant in all topside samples between 8 and 15 s. Dominance of T-P0 (27) and T-P7 (28) were just above 50% or less compared to control samples. Figure 2 shows the TDS curves of sensory attributes of different PEF-treated frozen-thawed lamb cuts. In knuckle cut (1-4), meaty was the most dominant at the start of mastication in FK-C0 (1), FK-C7 (2) with 80% dominance rate and FK-P0 (3), FK-P7 (4) with 70% dominance rate, respectively.