… different frozen temperatures and times during frozen storage. The changes in oxidative
reaction and protein structure was positively correlated with the WHC, T 2 relaxation time and T …

In this study, myofibrillar protein was used as the research object to investigate the effect of
different frozen storage time on the oxidation degree of myofibrillar protein of pork. Raw pork …

… factors (chilled storage period, frozen storage period and frozen storage temperature)
was … of chilled storage period, frozen storage period and frozen storage temperature. The …

… , studies investigating how frozen storage affects lipid oxidation and oxidative volatiles in …
the degree of lipid oxidation as affected by pork meat cut, packaging method, and storage time, …

… the effects of frozen temperature and storage time on protein and lipid oxidation in chicken
leg and breast meat. Frozen storage time substantially influenced lipid oxidation. Increase in …

… As shown in Table 1, the T max1 , T max2 , and T max3 of all the samples decreased
gradually as the frozen storage time increased (P < 0.05). The decrease in T max indicated that …

… pork samples colored by the reference TBARS values, and PCA score plot of the (d) raw
NIR spectra of all the frozen pork samples colored by the storage time. (For interpretation of the …

… of oxidative stress in vivo, found in atherosclerotic plaque a COP level (sum of 7β-hydroxycholesterol
and 7-ketocholesterol) 45 times … by storage time and culinary treatments.20-27 …

… for 168 d (P < 0.05), thereby indicating that the frozen storage time has a greater influence
on the degree of lipid oxidation than the freezing method, as also demonstrated by Li et al. (…

… frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial
properties of pork in three cuts (loin, ham, and belly rib). During frozen storage… The lipid oxidation …