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Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.
Honegger, Lauren T; Richardson, Elaine; Schunke, Emily D; Dilger, Anna C; Boler, Dustin D.
Affiliation
  • Honegger LT; Department of Animal Sciences, University of Illinois, Urbana, IL.
  • Richardson E; Department of Animal Sciences, University of Illinois, Urbana, IL.
  • Schunke ED; Department of Animal Sciences, University of Illinois, Urbana, IL.
  • Dilger AC; Department of Animal Sciences, University of Illinois, Urbana, IL.
  • Boler DD; Department of Animal Sciences, University of Illinois, Urbana, IL.
J Anim Sci ; 97(6): 2460-2467, 2019 May 30.
Article in En | MEDLINE | ID: mdl-30968136
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Full text: 1 Database: MEDLINE Main subject: Taste / Consumer Behavior / Cooking / Red Meat Type of study: Prognostic_studies Limits: Animals Language: En Journal: J Anim Sci Year: 2019 Type: Article Affiliation country: Israel
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Full text: 1 Database: MEDLINE Main subject: Taste / Consumer Behavior / Cooking / Red Meat Type of study: Prognostic_studies Limits: Animals Language: En Journal: J Anim Sci Year: 2019 Type: Article Affiliation country: Israel