Cargando…
Evaluation of the changes in composition of pork chops during cooking
The objective was to determine the change in extractable lipid concentration during cooking of boneless pork chops to different endpoint temperatures. Pork loins (152 total) were used and three consecutive chops were cut from each loin. Chop 1 was evaluated raw (not cooked) for intramuscular fat (IM...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7462370/ https://www.ncbi.nlm.nih.gov/pubmed/32904975 http://dx.doi.org/10.1093/tas/txaa154 |