Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
Author:
Funder
Rural Development Administration of the Korea
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e64
Reference28 articles.
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3. Pork loin quality is not indicative of fresh belly or fresh and cured ham quality;Arkfeld;J Anim Sci,2016
4. Electrical impedance analysis of pork tissues during storage;Bai;J Food Meas Charact,2018
5. The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter;Banach;J Food Eng,2010
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