Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored a...

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Detalles Bibliográficos
Autores principales: Jang, Aera, Kim, Hye-Jin, Kim, Dongwook, Kim, JinSoo, Lee, Sung-Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837892/
https://www.ncbi.nlm.nih.gov/pubmed/31728445
http://dx.doi.org/10.5851/kosfa.2019.e63

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837892/
https://www.ncbi.nlm.nih.gov/pubmed/31728445
http://dx.doi.org/10.5851/kosfa.2019.e63

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