Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle

• Xiaoting Wang,
• Xiaoting Wang,
• Jin Wang,
• Zhaobin Wang,
• Wenjing Yan,
• Hong Zhuang,
• Jianhao Zhang

Affiliations

Xiaoting Wang

College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China

Xiaoting Wang

College of Food and Drug, Luoyang Normal University, Luoyang, China

Jin Wang

Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China

Zhaobin Wang

College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China

Wenjing Yan

College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China

Hong Zhuang

Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, GA, United States

Jianhao Zhang

College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China