Tables index

From

Effects of High Pressure on Cathepsin D and L Activities in Duck Meat during Refrigerated Storage

Ya-Chien Jao, Wen-Ning Yang, Meng-Jen Tsai

Journal of Food and Nutrition Research. 2024, 12(1), 49-54 doi:10.12691/jfnr-12-1-6
  • Table 1. Effects of HPP on pH value, total soluble protein, cooking yield, and shear force of duck meat
  • Table 2. Effects of HPP at 400 MPa for 3 min on pH value, total soluble protein, cooking yield, and shear force of duck meat during refrigeration for autolysis
  • Table 3. Changes in color (L*, a*, b* and ΔE ) of HPP-prepared duck meat product during refrigeration storage