Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures

M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and alloca...

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Detalles Bibliográficos
Autores principales: Cauble, Reagan N., Ball, Jase J., Zorn, Virginia E., Reyes, Tristan M., Wagoner, Madison P., Coursen, Madison M., Lambert, Barry D., Apple, Jason K., Sawyer, Jason T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700630/
https://www.ncbi.nlm.nih.gov/pubmed/34945514
http://dx.doi.org/10.3390/foods10122963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700630/
https://www.ncbi.nlm.nih.gov/pubmed/34945514
http://dx.doi.org/10.3390/foods10122963

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