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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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| 出版年: | Food Sci Anim Resour |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2019
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| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
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