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. 2026 Mar 6;15(5):925. doi: 10.3390/foods15050925
APP Antifreeze peptides from pigskin collagen
TPA Texture profile analysis
LF-NMR Low-field nuclear magnetic resonance
TBARS Thiobarbituric acid reactive substances
THA Thermal Hysteresis Activity
TVB-N Total volatile basic nitrogen
MP Myofibrillar Protein
WHC Water-Holding Capacity
IRI Ice recrystallization inhibition
F/T Freeze–thaw cycle
DSC Differential Scanning Calorimetry