Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein

Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein

This work systematically investigated the effects of pre-slaughter transport stress on pork water holding capacity (WHC) during aging from the perspectives of oxidation, structure, function, and degradation properties of protein. Pigs were randomly divided into three-hour transport (Transport-induce...

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Bibliographic Details
Main Authors:	Chao Ma, Jian Zhang, Ruyu Zhang, Lei Zhou, Laixue Ni, Wangang Zhang
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Food Chemistry: X
Subjects:	Pre-slaughter transport stress Protein oxidation Protein structure Protein degradation Microstructure Water holding capacity
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524008010
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