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. 2026 Jul 21;15(14):2565. doi: 10.3390/foods15142565
RH relative humidity
OPA o-phthalaldehyde
TVCs total viable counts
MYP mannitol egg yolk polymyxin
LF-NMR low-field nuclear magnetic resonance
aw Water activity
SEM Scanning electron microscopy
PV peroxide value
TBARS thiobarbituric acid reactive substances
OMb oxymyoglobin
DMb deoxymyoglobin
MMb metmyoglobin
TVB-N total volatile basic nitrogen
DTNB 5,5′-Dithiobis(2-nitrobenzoic acid)
DNS 3,5-dinitrosalicylic acid
TCA trichloroacetic acid
DH degree of hydrolysis
ISO International Organization for Standardization
A420 absorbance at 420 nm