pork loin center cut
Selected indexed studies
- Prediction of color and pH measurement throughout boneless center-cut pork loins. (Meat Sci, 2004) [PMID:22064128]
- Predicting pork loin intramuscular fat using computer vision system. (Meat Sci, 2018) [PMID:29684840]
- Estimation of genetic parameters for pork belly traits. (Anim Biosci, 2023) [PMID:36915918]
_Worker-drafted node — pending editorial review._
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Sources
- Estimation of genetic parameters for pork belly traits. (2023) pubmed
- Prediction of color and pH measurement throughout boneless center-cut pork loins. (2004) pubmed
- Predicting pork loin intramuscular fat using computer vision system. (2018) pubmed
- Pork loin color relative to sensory and instrumental tenderness and consumer acceptance. (2003) pubmed
- Analysis on difference of consumer's evaluation on visual features of pork cuts. (2021) pubmed
- Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat. (2006) pubmed
- The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness. (2018) pubmed
- Prediction of pork color attributes using computer vision system. (2016) pubmed
- Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques. (2018) pubmed
- Ultrasound-guided regional anesthesia simulation: use of meat glue in inexpensive and realistic nerve block models. (2019) pubmed