Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH,...

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Detalles Bibliográficos
Autores principales: Park, Chun Ho, Park, Hye Sook, Yoon, Kyungah, Choe, Jeehwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367398/
https://www.ncbi.nlm.nih.gov/pubmed/34447964
http://dx.doi.org/10.5187/jast.2021.e67

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367398/
https://www.ncbi.nlm.nih.gov/pubmed/34447964
http://dx.doi.org/10.5187/jast.2021.e67

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