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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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Vydáno v:Asian-Australas J Anim Sci
Hlavní autoři: Choe, Jee-Hwan, Choi, Mi-Hee, Rhee, Min-Suk, Kim, Byoung-Chul
Médium: Artigo
Jazyk:Inglês
Vydáno: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
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On-line přístup: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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