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TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide
The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at...
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| Izdano u: | J Anim Sci |
|---|---|
| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Oxford University Press
2019
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6667237/ https://ncbi.nlm.nih.gov/pubmed/31190071 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz198 |
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