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Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored a...
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| Publicado en: | Food Sci Anim Resour |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6837892/ https://ncbi.nlm.nih.gov/pubmed/31728445 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e63 |
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