Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

Autor: Sumin Song, Chi-Hoon Ahn, Mingeun Song, Gap-Don Kim

Publikováno v: Foods, Vol 10, Iss 1, p 43 (2020)

In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Ve

Externí odkaz: https://doaj.org/article/8841a2bc040e405fbf39cb8767b14dff

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Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut.

Autor: Song S; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea., Ahn CH; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea., Song M; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea., Kim GD; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Dec 26; Vol. 10 (1). Date of Electronic Publication: 2020 Dec 26.