Open AccessThe Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops
Author(s) -
E. A. Rice,
Annie B Lerner,
H. E. Price,
Jason C Woodworth,
J. González,
Michael D. Tokach,
Joel M. DeRouchey,
S. S. Dritz,
Robert D. Goodband,
S. D. Shackelford,
D. A. King,
T. L. Wheeler,
A. C. Dilger,
D. D. Boler,
T. G. O’Quinn
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0011
Subject(s) - loin , chop , carcass weight , body weight , zoology , mathematics , food science , chemistry , medicine , biology , biochemistry , endoplasmic reticulum