Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles

Publication date: Available online 6 January 2021Source: Meat ScienceAuthor(s): Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wu Wang, Hui Zhou, Baocai Xu

Source: Meat Science - January 8, 2021 Category: Food Science Source Type: research