Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception
The objective of this study was to evaluate the palatability and retail display differences of 3 types of pork loins. Enhanced (n = 10), nonenhanced (n = 10), and high-quality (n = 10) pork loins were selected from a commercial food distribution company. Loins were cut into 2.54-cm-thick chops and r...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Iowa State University Digital Press
2021-06-01
|
| Schriftenreihe: | Meat and Muscle Biology |
| Schlagworte: | |
| Online-Zugang: | https://www.iastatedigitalpress.com/mmb/article/id/11598/ |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|