Data for: Study on the mechanism of no rigor in pork after High pressure processing

Published: 27 July 2018| Version 1 | DOI: 10.17632/b49rkftcdj.1
Contributors:
Huijuan Zhang,
jian Pan

Description

Pressure (0 - 400 MPa) and time (10 min) were applied to the samples of pork loin and enzymes. The effects of treatment on shear force, myofibrillar fragmentation, enzyme activity and meat texture were measured.

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Food Processing

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