Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Figure 1

Schematic diagram showing the experimental design (a) and picture of PM from each group on the 20th day (b). C4 (refrigerated storage only), MA (50% CO₂ + 50% N₂), MB (10% O₂ + 40% CO₂ + 50% N₂), MC (20% O₂ + 30% CO₂ + 50% N₂), EA (2 kGy), EB (4 kGy), EC (8 kGy), and LV (1.20 kV/m).

(a)

(b)