Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.

Nethery, Taylor N; Boler, Dustin D; Harsh, Bailey N; Dilger, Anna C

Nethery, Taylor N; Boler, Dustin D; Harsh, Bailey N; Dilger, Anna C.

Afiliação

Nethery TN; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA.
Boler DD; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA.
Harsh BN; Topigs Norsvin USA, 12750 Nicollet Ave. S., Suite 300, Burnsville, MN 55337, USA.
Dilger AC; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA.

Foods ; 11(1)2022 Jan 05.

Article em En | MEDLINE | ID: mdl-35010257

Palavras-chave

Warner-Bratzler shear force; cooking rate; degree of doneness; pork; tenderness

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos

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