Open AccessDetection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide
Author(s) -
Erin Bryan,
B. N. Smith,
Ryan N. Dilger,
A. C. Dilger,
D. D. Boler
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0069
Subject(s) - tenderness , mathematics , food science , zoology , chemistry , biology