Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of animal science"
DOI: 10.1093/jas/sky084
Abstract: The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the newly proposed USDA quality grades. A total of 144 loins were… read more here.
Keywords: quality; packaging type; postmortem; degree doneness ... See more keywords
The degree of doneness affected molecular changes and protein digestibility of pork
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1084779
Abstract: The degree of doneness has been shown to have a great impact on eating quality of meat, however, it is little known whether it affects protein digestibility of meat. In this study, we explored molecular… read more here.
Keywords: protein digestibility; degree doneness; digestibility; molecular changes ... See more keywords