Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods.
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DOI: 10.1016/j.meatsci.2020.108065
Abstract: Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P read more here.
Keywords: pork; characterizing membrane; phospholipid hydrolysis; membrane phospholipid ... See more keywords