Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing
Jing Lu, Ying Wang, Bo Chen, Yong Xie, Wen Nie, Hui Zhou, Baocai Xu
Topics & Concepts
GelatinHydrolysateIce crystalsChemistryFood scienceCongelationSorbitolWater holding capacityOsmotic dehydrationDehydrationSucroseLongissimus dorsiBiochemistryHydrolysisOpticsPhysicsThermodynamicsMeat and Animal Product QualityBiochemical effects in animalsBee Products Chemical Analysis