Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide...

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Detalles Bibliográficos
Autores principales: Wei, Zhenqian, Dai, Chen, Bassey, Anthony P., Tang, Changbo, Han, Yu, Wang, Chong, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027284/
https://www.ncbi.nlm.nih.gov/pubmed/35454731
http://dx.doi.org/10.3390/foods11081144

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027284/
https://www.ncbi.nlm.nih.gov/pubmed/35454731
http://dx.doi.org/10.3390/foods11081144

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