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Combined effects of aging and low temperature, long time heating on pork toughness

Shengjie Li1, Renchao Ma1, Jinfeng Pan1

  • 1School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, 116304 Dalian, Liaoning, China; National Engineering Research Center of Seafood, Ganjingzi #1, 116304 Dalian, Liaoning, China.

Meat Science
|December 19, 2018
PubMed

Keywords:
AgingCollagenLow temperature, long time heatingPorkProteolysisTenderness

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