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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...
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| Publicado no: | J Anim Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697413/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz397.050 |
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