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. Author manuscript; available in PMC: 2021 May 1.
Published in final edited form as: Meat Sci. 2020 Jan 22;163:108065. doi: 10.1016/j.meatsci.2020.108065

Figure 3.

Figure 3.

Effects of aging time on phospholipid and lysophospholipid classes amount (nmol of phospholipid class/mg dry lipid) of pork chops aged for 1, 8, or 21 d. Each bar represents the mean ± standard error; n = 60 (three aging periods and 20 replications). Means with different letters within a lipid class are different at P < 0.05. PC = phosphatidylcholine; ePC= ether-linked PC; PE = phosphatidylethanolamine; ePE= ether-linked PE; SM=sphingomyelin; PI = phosphatidylinositol; PS = phosphatidylserine.