The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chop...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2021-12-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/11/1/106 |
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