ArticleFrontiers in nutrition2024
Changes in basic composition and
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork.Food chemistry: X · 2026Article
- Effect of Prolonged Frozen Storage on the In Vitro Digestion of Minced Pork: Insights from Protein Structural Changes.Foods (Basel, Switzerland) · 2026Article
- Mechanisms Underlying the Changes in the Digestive Properties of Chicken Breasts Induced by the Changes in Protein Structure During Frozen Storage.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Frozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion products after protein digestion. Methods: The impacts of frozen storage at different temperatures (-8, -18, -25, and -40°C) and for different times (1, 3, 6, 9, and 12 months) on the basic components and Results: The moisture, crude fat, and protein contents decreased with extended storage and increased temperature, whereas muscle juice loss increased ( Discussion: Therefore, long-term high-temperature frozen storage brought about a significant decline in basic components of muscle and acceleration of loss of protein structural integrity after digestion.
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Registered trials
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