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Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure

Mingming Zhu; Ketao Chen; Wang Liu; Lijie Jiang; Hanjun Ma; Hui Wang; Zhuangli Kang
Food Chemistry · Vol. 514 · pp. 149173 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume514
Pages149173
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149173
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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