Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide...

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Bibliographic Details
Main Authors: Zhenqian Wei, Chen Dai, Anthony P. Bassey, Changbo Tang, Yu Han, Chong Wang, Guanghong Zhou
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
pork meat
freshness
biomarker
peptidomics
peptide
Online Access:https://www.mdpi.com/2304-8158/11/8/1144

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https://www.mdpi.com/2304-8158/11/8/1144

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