Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, in...

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Detalles Bibliográficos
Autores principales: Choe, Jee-Hwan, Choi, Mi-Hee, Rhee, Min-Suk, Kim, Byoung-Chul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932580/
https://www.ncbi.nlm.nih.gov/pubmed/26954174
http://dx.doi.org/10.5713/ajas.15.0482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932580/
https://www.ncbi.nlm.nih.gov/pubmed/26954174
http://dx.doi.org/10.5713/ajas.15.0482

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