Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide | Zendy

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Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

Author(s) -

Erin E 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

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