Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

Meat Science

Volumn 72, Issue 4, 2006, Pages 741-750

  Baublits, R T ^a   Meullenet, J F ^a   Sawyer, J T ^a   Mehaffey, J M ^a   Saha, A ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Consumer; Cooked temperature; Pork; Pump rate; Sensory

Indexed keywords

EID: 30844437054     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.10.006     Document Type: Article

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