pork chop
Selected indexed studies
- Giving pork the chop: Response inhibition training to reduce meat intake. (Appetite, 2019) [PMID:31176649]
- Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut. (Foods, 2020) [PMID:33375235]
- Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics. (Foods, 2024) [PMID:39272467]
_Worker-drafted node — pending editorial review._
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Sources
- Giving pork the chop: Response inhibition training to reduce meat intake. (2019) pubmed
- Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut. (2020) pubmed
- Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics. (2024) pubmed
- Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality. (2020) pubmed
- Desorption electrospray ionization-mass spectrometry imaging of carnitine and imidazole dipeptides in pork chop tissues. (2023) pubmed
- Tissue-Specific Distribution of Sphingomyelin Species in Pork Chop Revealed by Matrix-Assisted Laser Desorption/Ionization-Imaging Mass Spectrometry. (2019) pubmed
- Spatial Analysis of Phosphatidylinositol Molecular Species in Pork Chop Tissues Using Matrix-assisted Laser Desorption/ionization-Mass Spectrometry Imaging. (2021) pubmed
- Comparative Effects of Different Forms of Dietary Supplemental Selenium in Hot Environment-induced Endoplasmic Reticulum Stress in Pigs. (2025) pubmed
- Characterizing the sarcoplasmic proteome of aged pork chops classified by purge loss. (2023) pubmed
- Predicting pork loin chop yield using carcass and loin characteristics. (2016) pubmed