Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under differen...

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Detalles Bibliográficos
Autores principales: Song, Sumin, Ahn, Chi-Hoon, Song, Mingeun, Kim, Gap-Don
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823467/
https://www.ncbi.nlm.nih.gov/pubmed/33375235
http://dx.doi.org/10.3390/foods10010043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823467/
https://www.ncbi.nlm.nih.gov/pubmed/33375235
http://dx.doi.org/10.3390/foods10010043

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