The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chop...

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Detalles Bibliográficos
Autores principales: Honegger, Lauren T., Bryan, Erin E., Price, Hannah E., Ruth, Taylor K., Boler, Dustin D., Dilger, Anna C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750212/
https://www.ncbi.nlm.nih.gov/pubmed/35010231
http://dx.doi.org/10.3390/foods11010106

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750212/
https://www.ncbi.nlm.nih.gov/pubmed/35010231
http://dx.doi.org/10.3390/foods11010106

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