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

Producción científica: Article › revisión exhaustiva

Idioma original	English
Páginas (desde-hasta)	741-750
Número de páginas	10
Publicación	Meat Science
Volumen	72
N.º	4
DOI	https://doi.org/10.1016/j.meatsci.2005.10.006
Estado	Published - abr 2006
Publicado de forma externa	Sí

ASJC Scopus Subject Areas

Food Science

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10.1016/j.meatsci.2005.10.006

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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",

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

language = "English",

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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

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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 -