Effects of high pressure in combination with the type of aging on the eating quality and biochemical changes in pork loin was written by Hwang, Su-In;Hong, Geun-Pyo. And the article was included in Meat Science in 2020.COA of Formula: C10H22O The following contents are mentioned in the article:
This study investigated the effects of high pressure (0.1, 150 and 400 MPa) and the aging method (wet- and dry-aging) on the quality characteristics of pork loin. Pork pressurized at the target pressure levels was aged at 1°C for 3 wk in vacuum packaging (wet-aging) or a moisture/vapor permeable bag (dry-aging). The water binding properties, shear force, color, volatile compounds and microbial counts were estimated as the quality characteristics of aged pork. Despite dry-aged pork having distinctive flavor characteristics, high moisture loss during aging was estimated as the most important factor that affected the quality of aged pork. Alternately, wet aging showed advantages of producing tender and juicy pork, and moderate pressurization (150 MPa) modified or improved the qualities of wet-aged pork. Consequently, this study indicated that pressurization followed by wet-aging had potential application as a meat tenderizing technique. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8COA of Formula: C10H22O).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.COA of Formula: C10H22O
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts