Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies.

Foods · 2024 · PMC11640546 · PMID 39682893

Europe PMC DOI

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a decreasing trendno p-value reported

Specifically, the L* of the fat portion showed a decreasing trend during treatment, whereas the b* and a* values of the fat portion significantly increased after treatment.

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