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Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values o...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207085/ https://www.ncbi.nlm.nih.gov/pubmed/32426724 http://dx.doi.org/10.5851/kosfa.2020.e26 |