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 pH on quality characteristics. With increasing loin pH, instrumental values for L* (lightness) and b* (yellowness) of loins and chops decreased, and ...