Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

R. T. Baublits, J. F. Meullenet, J. T. Sawyer, J. M. Mehaffey, A. Saha

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)741-750
Number of pages10
JournalMeat Science
Issue number4
StatePublished - Apr 2006
Externally publishedYes

ASJC Scopus Subject Areas

  • Food Science


  • Consumer
  • Cooked temperature
  • Pork
  • Pump rate
  • Sensory

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