Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments increased the solubility of MP from 16.8% to a maximu...

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Bibliographic Details

Published in:	Foods
Main Authors:	Bo Chen, Gaoang Du, Ke Li, Yu Wang, Panpan Shi, Junguang Li, Yanhong Bai
Format:	Article
Language:	English
Published:	MDPI AG 2024-06-01
Subjects:	frozen meat myofibrillar protein pH-shifting magnetic field protein modification
Online Access:	https://www.mdpi.com/2304-8158/13/13/1988