Open AccessThe Effects of Ultimate pH and Color on Sensory Traits of Pork Loin Chops Cooked to a Medium-Rare Degree of Doneness
Author(s) -
Elaine Richardson,
B. Fields,
A. C. Dilger,
D. D. Boler
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.080
Subject(s) - loin , tenderness , flavor , food science , sire , cooking methods , sensory system , chemistry , mathematics , zoology , biology , neuroscience