Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage
Min Zhang, Lichao He, Chengliang Li, Fan Yang, Shiling Zhao, Yanhui Liang, Guofeng Jin
Topics & Concepts
TendernessChemistryIrradiationMyofibrilFood scienceMyosinMeat tendernessHydrolysisBiochemistryPhysicsNuclear physicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies