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Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

  • Published:2020-05 Issue: Volume:163 Page:108089
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Ángel-Rendón Sara V.,Filomena-Ambrosio Annamaria,Hernández-Carrión María,Llorca Empar,Hernando Isabel,Quiles Amparo,Sotelo-Díaz Indira

Funder

COLCIENCIAS

PorkColombia

Gastronomy Programme

Faculty of Engineering of the Universidad de La Sabana

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

1. Meat flavour in pork and beef – From animal to meal;Aaslyng;Meat Science,2017

2. The impact of sensory quality of pork on consumer preference;Aaslyng;Meat Science,2007

3. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003

4. New dimensions in microstructure of food products;Aguilera;Trends in Food Science and Technology,2000

5. Meat colour: Chemistry and measurement systems;Ahmed,2018
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