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. M. Gonzalez,
M. D. Tokach,
Joel M DeRouchey,
Steven 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
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