Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat.

J Food Sci · 2026 · PMC12765474 · PMID 41485213

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a decreasing trendP < 0.05actually significant

With the extension of postmortem aging time, the α‐helix content exhibited a decreasing trend, showing a significant decline of 6.65% by D7 compared to D0 ( P < 0.05).

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