Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

Published 2016 View Full Article

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Title
Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method
Authors
Keywords
Pork, Eating quality, Gender, Ageing period, Endpoint temperature, Cuts, Cooking method, Consumers
Journal
MEAT SCIENCE
Volume 121, Issue -, Pages 216-227
Publisher
Elsevier BV
Online
2016-06-18
DOI
10.1016/j.meatsci.2016.06.011

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