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The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles
Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional quality of fresh meat were determined at the same t...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956234/ https://www.ncbi.nlm.nih.gov/pubmed/36832817 http://dx.doi.org/10.3390/foods12040742 |