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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |