Effect of Electric Field-Assisted Controlled Freezing Point Storage on the Quality and Key Glycolytic Enzymes of Fresh Pork

This study aimed to investigate the effect of electric field-assisted controlled freezing point storage on postmortem pork quality and the activities of key glycolytic enzymes. Pork longissimus dorsi muscles were assigned to different storage conditions: conventional refrigeration storage (4 ℃), con...

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Bibliografiske detaljer

Hovedforfatter:	WANG Xiaolu, WANG Debao, XIAO Zhiyuan, ZHANG Yuping, HOU Chengli, LI Xin, ZHANG Dequan
Format:	Artigo
Sprog:	Inglês
Udgivet:	China Food Publishing Company 2026-04-01
Serier:	Shipin Kexue
Fag:	pork; electric field; controlled freezing point; glycolytic enzymes; post-translational modification
Online adgang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-8-033.pdf
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