Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with...

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Detalles Bibliográficos
Autores principales: Jo, Kyung, Lee, Seonmin, Jeong, Hyun Gyung, Lee, Dae-Hyun, Yoon, Sangwon, Chung, Yoonji, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890360/
https://www.ncbi.nlm.nih.gov/pubmed/36789198
http://dx.doi.org/10.5851/kosfa.2022.e64

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890360/
https://www.ncbi.nlm.nih.gov/pubmed/36789198
http://dx.doi.org/10.5851/kosfa.2022.e64

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