Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

R. T. Baublits; J. F. Meullenet; J. T. Sawyer; J. M. Mehaffey; A. Saha

doi:10.1016/j.meatsci.2005.10.006

Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

R. T. Baublits
, J. F. Meullenet
, J. T. Sawyer
, J. M. Mehaffey
, A. Saha

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	741-750
Number of pages	10
Journal	Meat Science
Volume	72
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2005.10.006
State	Published - Apr 2006
Externally published	Yes

ASJC Scopus Subject Areas

Food Science

Keywords

Consumer
Cooked temperature
Pork
Pump rate
Sensory

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10.1016/j.meatsci.2005.10.006

Cite this

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title = "Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics",

keywords = "Consumer, Cooked temperature, Pork, Pump rate, Sensory",

author = "Baublits, \{R. T.\} and Meullenet, \{J. F.\} and Sawyer, \{J. T.\} and Mehaffey, \{J. M.\} and A. Saha",

year = "2006",

month = apr,

doi = "10.1016/j.meatsci.2005.10.006",

language = "English",

volume = "72",

pages = "741--750",

number = "4",

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T1 - Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

AU - Baublits, R. T.

AU - Meullenet, J. F.

AU - Sawyer, J. T.

AU - Mehaffey, J. M.

AU - Saha, A.

PY - 2006/4

Y1 - 2006/4

KW - Consumer

KW - Cooked temperature

KW - Pork

KW - Pump rate

KW - Sensory

UR - https://www.scopus.com/pages/publications/30844437054

UR - https://www.scopus.com/pages/publications/30844437054#tab=citedBy

U2 - 10.1016/j.meatsci.2005.10.006

DO - 10.1016/j.meatsci.2005.10.006

M3 - Article

AN - SCOPUS:30844437054

SN - 0309-1740

VL - 72

SP - 741

EP - 750

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

ASJC Scopus Subject Areas

Keywords

Access to Document

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