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 ± 0.64^a	11.75 ± 1.28^abd	9.93 ± 0.83^a	10.63 ± 0.73^a
MA		11.90 ± 0.99^a	11.09 ± 0.80^abc	10.74 ± 0.31^b	10.46 ± 1.01^a
MB		12.25 ± 1.01^a	10.15 ± 0.88^c	10.41 ± 0.66^ab	11.38 ± 0.90^b
MC		10.78 ± 0.98^b	12.68 ± 1.08^d	11.42 ± 0.80^c	11.42 ± 0.97^b
EA		13.80 ± 1.03^c	12.01 ± 1.18^ad	11.44 ± 0.72^c	12.16 ± 1.08^cd
EB		12.01 ± 0.71^a	11.05 ± 1.10^abc	11.20 ± 1.53^c	12.68 ± 0.74^d
EC		10.85 ± 0.66^b	12.85 ± 1.20^d	11.39 ± 0.83^c	11.77 ± 0.88^bc
LV		11.52 ± 0.83^ab	10.46 ± 0.85^bc	10.27 ± 0.94^ab	10.14 ± 1.06^a

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).