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.
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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