Prediction of color and pH measurement throughout boneless center-cut pork loins

Meat Science

Volumn 66, Issue 2, 2004, Pages 273-278

  Norman, J L ^a   Berg, E P ^a   Ellersieck, M R ^a   Lorenzen, C L ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Chop position; Color; Color category; PH; Pork

Indexed keywords

COLOR; PH EFFECTS; REGRESSION ANALYSIS;

PORK LOINS;

MEATS;

EID: 0142231982     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00099-8     Document Type: Article

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