Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods

Xianrui Zheng,Bo Wang, Lisha Shi, Ziyang Wang, Fangyuan Zheng, Yunjiang Xiong, Feiyan Li,Yueyun Ding,Xiaodong Zhang,Zongjun Yin

FOODS（2024）

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Key words

thawing method,pork,meat quality,longissimus dorsi,fatty acids,amino acids

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