Open AccessEvaluation of the Quality Characteristics of Premium Pork Loins
Author(s) -
E. A. Rice,
L. L. Prill,
L. N. Drey,
B. A. Olson,
J. M. Gonzalez,
T. A. Houser,
E. A. E. Boyle,
T. G. O’Quinn
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.082
Subject(s) - loin , marbled meat , food science , longissimus , tenderness , chemistry , zoology , biology