98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling
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DOI: 10.1093/jas/skz122.101
Abstract: The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that… read more here.
Keywords: pork chops; eating experience; color; consumer ... See more keywords