Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

Meat Science

Volumn 84, Issue 1, 2010, Pages 14-22

  Moeller, S J ^a   Miller, R K ^b   Edwards, K K ^b   Zerby, H N ^a   Logan, K E ^a   Aldredge, T L ^b   Stahl, C A ^c   Boggess, M ^d   Box Steffensmeier, J M ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c Food Animal Consultation and Testing Services (FACTS)   (United States)

^d NATIONAL PORK BOARD   (United States)

Author keywords

Consumer preference; Pork quality; Temperature; Tenderness; Ultimate pH

Indexed keywords

WATER;

ADULT; ANIMAL; ARTICLE; COMPARATIVE STUDY; CONSUMER; COOKING; ECONOMICS; FAT INTAKE; HEAT; HUMAN; MALE; MEAT; METHODOLOGY; MIDDLE AGED; PERCEPTION; PH; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; SWINE; TASTE;

ADULT; ANIMALS; CONSUMER SATISFACTION; COOKERY; DIETARY FATS; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MIDDLE AGED; PERCEPTION; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; SUS SCROFA; TASTE; WATER;

EID: 70349750468     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.023     Document Type: Article

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