Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*
...prevent LO by inhibiting autoxidation and preventing the appearance of free radicals, thereby enhancing pork flavor. This review comprehensively identifies, clarifies, and discusses the concentration of fatty acid profile in fat, how to improve the fatty acid profile, and how to tackle the prevention of autoxidation to enhance pork value quality. It also provides insight into the underlying mechanisms of meat quality changes...
