Open AccessAbility of Early Postmortem Traits to Predict Sensory Quality of Pork Loin Chops May Depend on Degree-Of-Doneness
Author(s) -
M. F. Overholt,
B. J. Klehm,
David A. King,
A. C. Dilger,
S. D. Shackelfod,
D. D. Boler
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.097
Subject(s) - loin , marbled meat , tenderness , palatability , food science , sensory system , flavor , sensory analysis , mathematics , zoology , chemistry , biology , neuroscience
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