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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...

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Detalles Bibliográficos
Autores principales:	Kim, Gye-Woong, Kim, Hack-Youn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2020
Materias:	Article
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

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