Molecular structural changes of Korat chicken meat as affected by packaging conditions during cold storage: Correlation to textural traits and sensory acceptance.

Similar to α -helix, β -turn showed a decreasing trend as the storage period extended (P < 0.05). β -Turn plays a role in protein folding and stability, and its high or low content contributed to meat tenderness or toughness, respectively ( Pongsetkul et al., 2024 ).

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