Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage.
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DOI: 10.1016/j.meatsci.2020.108058
Abstract: This study investigated the effect of irradiation (0, 3, 5 or 7 kGy) on the tenderness changes of pork during storage at 4 °C for two weeks by determining the total carbonyl, sulfhydryl groups, peptidomic profiles, Warner-Bratzler… read more here.
Keywords: storage; irradiation; shear force; pork storage ... See more keywords