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Journal Article

Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles

Michelle N. LeMaster; Minh Ha; Frank R. Dunshea; Surinder Chauhan; Darryl D'Souza; Robyn D. Warner
Meat Science · Vol. 209 · pp. 109395 · 2024

Abstract

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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume209
Pages109395
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2023.109395
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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