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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, in...

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Bibliografski detalji
Izdano u:Asian-Australas J Anim Sci
Glavni autori: Choe, Jee-Hwan, Choi, Mi-Hee, Rhee, Min-Suk, Kim, Byoung-Chul
Format: Artigo
Jezik:Inglês
Izdano: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
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Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4932580/
https://ncbi.nlm.nih.gov/pubmed/26954174
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.0482
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