Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape po...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Lee, Hyun-Joo, Lee, Jae-Joon, Jung, Myung-Ok, Choi, Jung-Seok, Jung, Ji-Taek, Choi, Yang-Il, Lee, Jin-Kyu
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2017
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5686331/
https://ncbi.nlm.nih.gov/pubmed/29147096
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.726
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