Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
Table 2
Effect of nonthermal technologies on the shear force of PM.
Group
0 d (N)
5 d (N)
10 d (N)
15 d (N)
20 d (N)
C4
11.77 ± 0.73
11.89 ± 0.64a
11.75 ± 1.28abd
9.93 ± 0.83a
10.63 ± 0.73a
MA
11.90 ± 0.99a
11.09 ± 0.80abc
10.74 ± 0.31b
10.46 ± 1.01a
MB
12.25 ± 1.01a
10.15 ± 0.88c
10.41 ± 0.66ab
11.38 ± 0.90b
MC
10.78 ± 0.98b
12.68 ± 1.08d
11.42 ± 0.80c
11.42 ± 0.97b
EA
13.80 ± 1.03c
12.01 ± 1.18ad
11.44 ± 0.72c
12.16 ± 1.08cd
EB
12.01 ± 0.71a
11.05 ± 1.10abc
11.20 ± 1.53c
12.68 ± 0.74d
EC
10.85 ± 0.66b
12.85 ± 1.20d
11.39 ± 0.83c
11.77 ± 0.88bc
LV
11.52 ± 0.83ab
10.46 ± 0.85bc
10.27 ± 0.94ab
10.14 ± 1.06a
Note. Different lowercase letters (a to d) indicate that there are significant differences among the treatment groups on the same day . 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).