Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.

Foods · 2025 · PMC12608621 · PMID 41227671

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highly significantp < 0.001actually significant

Pearson Correlation Analysis As illustrated in Figure 8 , storage temperature showed a highly significant negative correlation with the a* value (redness) of the 3D-printed pork products ( p < 0.001), while it exhibited highly significant positive correlations with TVB-N, peroxide value (PV), and the concentrations of Maillard reaction products (A 294 and A 420 ) ( p < 0.001).

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