Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging
Rui Liu, Lun Yang, Tianyi Yang, Man Qin, Keyue Li, Wenbin Bao, Mangang Wu, Hai Yu, Shenglong Wu, Qingfeng Ge
Topics & Concepts
Longissimus ThoracisTendernessFood scienceLongissimusChemistryWater holding capacityPlate countNitric oxideMeat tendernessAnimal scienceBacteriaBiologyOrganic chemistryGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyAdvanced Chemical Sensor Technologies