Oxidative deterioration of pork during superchilling storage.
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DOI: 10.1002/jsfa.8403
Abstract: BACKGROUND In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place… read more here.
Keywords: deterioration pork; storage; pork; oxidation ... See more keywords