Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein.

Food Chem X · 2024 · PMC11547891 · PMID 39525062

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a decreasing trendno p-value reported

(2022) , who also demonstrated that α-helix ratio of pork proteins exhibited a decreasing trend during aging and mainly attributed it to the disruption of hydrogen bonds as well as the formation of protein aggregations.

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