MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3) , 536-538
- https://doi.org/10.1111/j.1365-2621.1973.tb01475.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOINJournal of Food Science, 1971
- EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOINJournal of Food Science, 1970
- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970
- Palatability and Selected Related Characteristics of Three Types of Roasted Porcine MuscleJournal of Food Science, 1969
- Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 1964
- Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,bJournal of Food Science, 1964
- A Method for Determining Press Fluid in Cooked BeefJournal of Food Science, 1963
- Effect of Stress on Certain Pork Carcass Characteristics and Eating QualityJournal of Animal Science, 1962