ArticleFood chemistry: X2024
Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed.
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives.Food chemistry: X · 2025Article
- Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation.Food science of animal resources · 2025Article
- Mechanistic Elucidation and Establishment of Drying Kinetic Models of Differential Metabolite Regulation inBiology · 2025Article
- Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased
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Registered trials
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