Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system

Objective: Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit juice (GRJ) and gold kiwifruit juice (GOJ) during...

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Veröffentlicht in:	Animal bioscience 2024, Vol.37 (5), p.908-917
Hauptverfasser:	Haeun Kim, Koo Bok Chin
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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