Relationship between the subjective and objective assessment of pork M. semimembranosus and classification of further processed pork quality

Food Science and Technology International

Volumn 11, Issue 2, 2005, Pages 149-154

  McDonagh, C ^a   Troy, D J ^a   Kerry, J P ^b   Mullen, A M ^a  

^a Teagasc   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Colour; Cooked hams; Pork meat; Reflectance; Sliceability; Texture; Water holding capacity

Indexed keywords

COLOR; FOOD PROCESSING; MOISTURE; MUSCLE; PH EFFECTS; POLYCARBONATES; TEXTURES;

COLOR REFLECTANCE; COOKED HAMS; PORK MEAT; SLICEABILITY; WATER HOLDING CAPACITY;

MEATS;

SUIDAE;

EID: 20544455607     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205052621     Document Type: Article

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