Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C - Pork Checkoff
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< Research
Pork Quality

Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C

Date Completed: December 1, 2018Primary Investigator: Rhonda K. MillerInstitution: Texas A&M UniversityFunded By: National Pork BoardID: 18-140
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