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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Bibliographic Details
Published in:Food Sci Anim Resour
Main Authors: Jang, Aera, Kim, Hye-Jin, Kim, Dongwook, Kim, JinSoo, Lee, Sung-Ki
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2019
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Article
Online Access: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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