Effects of Pork Quality and Cooked Temperature on Consumer and Trained Sensory Perception of Eating Quality in Non-enhanced and Enhanced Pork Loins
July 1, 2008
The present study was conducted to evaluate the influences of fresh pork color (Minolta L*), intramuscular fat (IMF), and ultimate pH (pH), and cooked pork Warner Bratzler shear force (WBS) on...
