Andrews, B.S.; Unruh, J.A.; Hunt, M.C.; Kastner, C.L.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
Eighty-one boneless pork loins were used to
determine the influence of freezing and pH on
Warner-Bratzler shear force (WBS) values and
cookery traits. Chops with lower pH (<5.5 to
5.5) had higher cooking losses than ...