Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature

Meat Science

Volumn 85, Issue 1, 2010, Pages 96-103

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

^a OHIO STATE UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c NATIONAL PORK BOARD   (United States)

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

Author keywords

Color; Pork; Pork quality; Temperature; Tenderness

Indexed keywords

ANIMAL; ARTICLE; COOKING; HEAT; HUMAN; MEAT; MECHANICAL STRESS; PERCEPTION; PH; SENSATION; SKELETAL MUSCLE; STANDARD; STATISTICAL MODEL; SWINE; TASTE; ANALYSIS; STANDARDS;

ANIMALS; COOKERY; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; LOGISTIC MODELS; MEAT; MUSCLE, SKELETAL; PERCEPTION; SENSATION; STRESS, MECHANICAL; SWINE; TASTE; COOKING;

EID: 77049094644     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.011     Document Type: Article

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