Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape po...

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Detalles Bibliográficos
Autores principales: Lee, Hyun-Joo, Lee, Jae-Joon, Jung, Myung-Ok, Choi, Jung-Seok, Jung, Ji-Taek, Choi, Yang-Il, Lee, Jin-Kyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686331/
https://www.ncbi.nlm.nih.gov/pubmed/29147096
http://dx.doi.org/10.5851/kosfa.2017.37.5.726

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686331/
https://www.ncbi.nlm.nih.gov/pubmed/29147096
http://dx.doi.org/10.5851/kosfa.2017.37.5.726

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