“…Blank samples were used to detect any background fluorometric signal from the reagents and were prepared by adding all the reagents except the 300 μL of the FeCH fraction (liver extract). In addition to enhance the enzymatic reactions to improve the meat texture, MEF has also been applied to improve the diffusion of sodium chloride in porcine muscle (Rinella, 2014), to improve the quality of the pork carcass during cold storage in modified atmosphere packaging (Hu et al, 2020), and for cooking meat and meat products using ohmic heating (Icier et al, 2014).…”