Open AccessRelationships Between Loin Color, Cut Thickness, Cooking Method, Water-Holding Capacity and Tenderness for Pork Cooked to 62.8°C
Author(s) -
H. L. Laird,
R. K. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0104
Subject(s) - loin , tenderness , food science , water holding capacity , chemistry