Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

IntroductionFrozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion product...

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Bibliographic Details
Main Authors:	Rui Wang, Yongqing Liu, Ying He, Caiping Feng, Xiufang Xia
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-01-01
Series:	Frontiers in Nutrition
Subjects:	basic composition digestive characteristics pork frozen storage in vitro
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1511698/full
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