Abstract:This study investigated the effects of hydrocolloid injection on the eating quality of porcine meat based on low-field nuclear magnetic resonance (LF-NMR). The eating quality and water distribution of hydrocolloid-injected pork were compared with control, and the principle component analysis (PCA) was applied for the identification of hydrocolloid-injected pork. Total color difference (ΔE∗), cooking loss, and moisture content of hydrocolloid-injected pork were significantly increased compared with the control … Show more
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