Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods
2020
Abstract Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P
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