Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham.

Over time, an increasing trend in shear force was observed for the dry-cured pork loins in both groups; however, a notable difference in shear force was evident between the treatment groups ( Table 1 ).

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The activity of caspase-3 and caspase-9 showed a decreasing trend during the ripening process ( Figure 6 a,b).

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