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Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean por...
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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
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8115004/ https://ncbi.nlm.nih.gov/pubmed/33987545 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e91 |
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