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Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops

Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking...

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Principais autores: Savannah L. Douglas, Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho, Jason T. Sawyer
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-06-01
coleção:Foods
Assuntos:
cooked color
electronic nose
pork chops
sensory analysis
texture analysis
Acesso em linha:https://www.mdpi.com/2304-8158/14/12/2052
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