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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2023
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| Materias: | |
| 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 |