Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements-Reference-Cited by-同舟云学术

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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Published:2015-09-10 Issue:7 Volume:29 Page:1029-1036
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Choe Jee-Hwan,Choi Mi-Hee,Rhee Min-Suk,Kim Byoung-Chul

Funder

Korea University

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://ajas.info/upload/pdf/ajas-29-7-1029.pdf

Reference31 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Consumer perception of fresh meat quality: a framework for analysis

3. Cattle supply, production systems and markets for Australian beef

4. Consumer evaluation of beef of known categories of tenderness.

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