Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.

Autor: Nethery TN; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA., Boler DD; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA.; Topigs Norsvin USA, 12750 Nicollet Ave. S., Suite 300, Burnsville, MN 55337, USA., Harsh BN; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA., Dilger AC; Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Jan 05; Vol. 11 (1). Date of Electronic Publication: 2022 Jan 05.