131 related articles for article (PubMed ID: 22063457)
1. Pork loin color relative to sensory and instrumental tenderness and consumer acceptance.
Norman JL; Berg EP; Heymann H; Lorenzen CL
Meat Sci; 2003 Oct; 65(2):927-33. PubMed ID: 22063457
[TBL] [Abstract][Full Text] [Related]
2. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
3. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.
Richardson EL; Fields B; Dilger AC; Boler DD
J Anim Sci; 2018 Sep; 96(9):3768-3776. PubMed ID: 29982650
[TBL] [Abstract][Full Text] [Related]
4. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.
Wilson KB; Overholt MF; Shull CM; Schwab C; Dilger AC; Boler DD
J Anim Sci; 2017 May; 95(5):2052-2060. PubMed ID: 28726999
[TBL] [Abstract][Full Text] [Related]
5. Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics.
Baublits RT; Meullenet JF; Sawyer JT; Mehaffey JM; Saha A
Meat Sci; 2006 Apr; 72(4):741-50. PubMed ID: 22061888
[TBL] [Abstract][Full Text] [Related]
6. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.
Jones-Hamlow KA; Tavárez MA; Boler DD; Schroeder AL; Prusa KJ; Dilger AC
J Anim Sci; 2015 Feb; 93(2):794-801. PubMed ID: 26020759
[TBL] [Abstract][Full Text] [Related]
7. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
[TBL] [Abstract][Full Text] [Related]
8. Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights.
Price HE; Barkley KE; Lerner AB; Harsh BN; Woodworth JC; Tokach MD; Dritz SS; Goodband RD; DeRouchey JM; O'Quinn TG; Allerson MW; Fields B; King DA; Wheeler TL; Shackelford SD; Boler DD; Dilger AC
J Anim Sci; 2022 Aug; 100(8):. PubMed ID: 35727741
[TBL] [Abstract][Full Text] [Related]
9. Prediction of color and pH measurement throughout boneless center-cut pork loins.
Norman JL; Berg EP; Ellersieck MR; Lorenzen CL
Meat Sci; 2004 Feb; 66(2):273-8. PubMed ID: 22064128
[TBL] [Abstract][Full Text] [Related]
10. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
[TBL] [Abstract][Full Text] [Related]
11. Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling.
Klehm BJ; King DA; Dilger AC; Shackelford SD; Boler DD
J Anim Sci; 2018 May; 96(5):1736-1744. PubMed ID: 29509888
[TBL] [Abstract][Full Text] [Related]
12. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
Wright LI; Scanga JA; Belk KE; Engle TE; Tatum JD; Person RC; McKenna DR; Griffin DB; McKeith FK; Savell JW; Smith GC
Meat Sci; 2005 Nov; 71(3):451-63. PubMed ID: 22060920
[TBL] [Abstract][Full Text] [Related]
13. Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.
Honegger LT; Richardson E; Schunke ED; Dilger AC; Boler DD
J Anim Sci; 2019 May; 97(6):2460-2467. PubMed ID: 30968136
[TBL] [Abstract][Full Text] [Related]
14. Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
Prestat C; Jensen J; McKeith FK; Brewer MS
Meat Sci; 2002 Apr; 60(4):395-400. PubMed ID: 22063643
[TBL] [Abstract][Full Text] [Related]
15. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.
Moeller SJ; Miller RK; Edwards KK; Zerby HN; Logan KE; Aldredge TL; Stahl CA; Boggess M; Box-Steffensmeier JM
Meat Sci; 2010 Jan; 84(1):14-22. PubMed ID: 20374749
[TBL] [Abstract][Full Text] [Related]
16. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability.
King DA; Shackelford SD; Wheeler TL
J Anim Sci; 2011 Dec; 89(12):4195-206. PubMed ID: 21821803
[TBL] [Abstract][Full Text] [Related]
17. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.
Hayes JE; Desmond EM; Troy DJ; Buckley DJ; Mehra R
Meat Sci; 2006 Mar; 72(3):380-6. PubMed ID: 22061721
[TBL] [Abstract][Full Text] [Related]
18. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
Rose MN; Garmyn AJ; Hilton GG; Morgan JB; VanOverbeke DL
J Anim Sci; 2010 Nov; 88(11):3683-92. PubMed ID: 20656978
[TBL] [Abstract][Full Text] [Related]
19. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
[TBL] [Abstract][Full Text] [Related]
20. Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops.
Wiegand BR; Sparks JC; Beitz DC; Parrish FC; Horst RL; Trenkle AH; Ewan RC
J Anim Sci; 2002 Aug; 80(8):2116-21. PubMed ID: 12211380
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
