Changes in the lipidome of Tibetan pork during refrigeration

Tibetan pork is characterized by its premium meat quality and nutritional properties, yet lipid hydrolysis and oxidation during storage remain major challenges for preserving its quality. In this study, lipidomic profiles changes of the Tibetan pork during refrigeration (4 ∼ 8 °C, 0–5 days) were ana...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Yuru Shui, Wanlin Cai, Xuedong Gu, Lei Liu, Tong Li, Jinqiu Wang, Fang Geng
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Tibetan pigs pork lipidome refrigeration phospholipids
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502225001568