A systematic review and meta-analysis of tenderness metrics in control groups used in comparative nutrition experiments(,)(2)

This review reports the pork quality attributes, Warner-Bratzler Shear Force, Slice Shear Force, Star Probe, pH, marbling, color (Minolta L*/L or Hunter L*/L), and sensory tenderness evaluation, in control groups used in comparative nutrition experiments over the past 20 yr. The original aim of this...

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Detalles Bibliográficos
Autores principales: Powell, M. J., Yuan, C., Dzikamunhenga, R. S., Tarté, R., Huff-Lonergan, E., Lonergan, S. M., O'Connor, A. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2017
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205340/
https://www.ncbi.nlm.nih.gov/pubmed/32704651
http://dx.doi.org/10.2527/tas2017.0031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205340/
https://www.ncbi.nlm.nih.gov/pubmed/32704651
http://dx.doi.org/10.2527/tas2017.0031

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