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147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops
Quality variation within the pork industry is commonly associated with intramuscular fat and muscle color. The objective of this study was to determine the effects of packaging, pork quality types, and cooking temperature on color and shear force. Normal, non-enhanced (N, n = 10), Enhanced with salt...
Gorde:
| Argitaratua izan da: | J Anim Sci |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Oxford University Press
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697413/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz397.050 |
| Etiketak: |
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