Browsing Food Science Institute Faculty Research and Publications by Author "Johnson, R.C."

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Browsing Food Science Institute Faculty Research and Publications by Author "Johnson, R.C."

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  • Waylan, A.T.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Eighty-two boneless pork loins were used to examine the effects of chop location on longissimus muscle quality. The highest quality chops came from the posterior end. They had the lowest Warner-Bratzler shear value (most ...
  • Homm, J.W.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, ...