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Effect of Pre-Acidification Induction on the Physicochemical Features, Myofibrillar Protein Microstructure, and Headspace Volatiles of Ready-to-cook Goose Meat

Yan Cheng,Yuanrong Zheng, Xintong Cai,Libin Wang,Changyu Zhou,Jinxuan Cao, Changmin Tong,Jianhui Wang,Yangying Sun, Zhaoshan Wang,Francisco J. Barba,Daodong Pan,Zhen Wu,Qiang Xia

FOOD RESEARCH INTERNATIONAL（2024）

Cited 2|Views6
Key words
Pre-acidification,Ready-to-cook goose meat,Myofibrillar protein,Protein conformational change,Protein-flavor interaction,Meat quality improvement
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