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The influence of cooking technique and core temperature on results of a sensory analysis of pork--depending on the raw meat quality.

Journal Title:
Food quality and preference.
Journal Volume/Issue:
2004 Jan., v. 15, no. 1
Main Author:
Bejerholm, C.
Other Authors:
Aaslyng, M.D.
Format:
Article
Language:
English
Subjects:
pork
longissimus dorsi
ground pork
patties
steaks
roasts
meat quality
cooking
internal temperature
cooking quality
sensory evaluation
appearance (quality)
flavor
odors
texture
meat tenderness
juiciness
View in NAL's Catalog:
IND43614661