L-lysine improves pork quality during postmortem aging: insights into meat quality, protein properties, and enzyme activities.

As shown in Figures 1B, 1C , both PL and CL generally showed a decreasing trend during postmortem aging.

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Enzyme Activities L-lysine Meat Quality Postmortem Aging Proteins Properties pmc-status-qastatus 0 pmc-status-live yes pmc-status-embargo no pmc-status-released yes pmc-prop-open-access yes pmc-prop-olf no pmc-prop-manuscript no pmc-prop-legally-suppressed no pmc-prop-has-pdf yes pmc-prop-has-supplement no pmc-prop-pdf-only no pmc-prop-suppress-copyright no pmc-prop-is-real-version no pmc-prop-is-scanned-article no pmc-prop-preprint no pmc-prop-in-epmc yes pmc-license-ref CC BY INTRODUCTION Global pork consumption levels have shown an increasing trend, with China accounting for approximately half of global pork production and consumption [ 1 ].

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