Physicochemical and microbiological characteristics of pork meat exposed to SoRegen® Technology
The application of SoRegen<sup>®</sup> Technology significantly improved the physicochemical and nutritional attributes of pork meat, particularly by enhancing WHC and reducing cholesterol levels. However, no significant changes were observed in microbiological characteristics. These findings highlight the potential of quantum entanglement technology in food science, though further research is required to elucidate the mechanisms underlying these effects and explore commercial applications.
Authors
- Listya Purnamasari (ORCID: https://orcid.org/0000-0002-8766-383X)
- Joseph F. dela Cruz (ORCID: https://orcid.org/0000-0002-2482-8019)
- C. Kim
- Seong Gu Hwang (ORCID: https://orcid.org/0000-0002-6752-1121)
- Jun Koo Yi (ORCID: https://orcid.org/0000-0003-2593-6529)
Institutions
- Hankyong National University (KR)
- University of the Philippines Los Baños (PH)
- Universitas Jember (ID)
- Advanced Institute of Convergence Technology (KR)
Publication Details
- Journal
- Veterinary World
- Published
- 2025-02-01
- DOI
- https://doi.org/10.14202/vetworld.2025.484-490
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00