Prediction of color and pH measurement throughout boneless center-cut pork loins

Boneless pork loins ( N=95) divided into three groupings based on National Pork Producers Council color standards were utilized to characterize changes in color and pH throughout the loin. CIE L ∗, CIE a ∗, CIE b ∗, saturation, and hue angle differed ( P

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Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2004-02, Vol.66 (2), p.273-278
Hauptverfasser:	Norman, J.L., Berg, E.P., Ellersieck, M.R., Lorenzen, C.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chop position Color Color category Food industries Fundamental and applied biological sciences. Psychology General aspects Meat and meat product industries Methods of analysis, processing and quality control, regulation, standards Pork
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Beschreibung
Zusammenfassung:	Boneless pork loins ( N=95) divided into three groupings based on National Pork Producers Council color standards were utilized to characterize changes in color and pH throughout the loin. CIE L ∗, CIE a ∗, CIE b ∗, saturation, and hue angle differed ( P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(03)00099-8