Effects of freezing pork chops on warner-bratzler shear force and cookery traits
| dc.citation.epage | 156 | en_US |
| dc.citation.spage | 155 | en_US |
| dc.contributor.author | Andrews, B.S. | |
| dc.contributor.author | Unruh, John A. | |
| dc.contributor.author | Hunt, Melvin C. | |
| dc.contributor.author | Kastner, Curtis L. | |
| dc.contributor.authoreid | junruh | en_US |
| dc.contributor.authoreid | hhunt | en_US |
| dc.contributor.authoreid | ckastner | en_US |
| dc.date.accessioned | 2010-02-19T22:51:19Z | |
| dc.date.available | 2010-02-19T22:51:19Z | |
| dc.date.issued | 2010-02-19T22:51:19Z | |
| dc.date.published | 2000 | en_US |
| dc.description.abstract | 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 chops with intermediate pH (5.7 to 5.9) and higher pH (6.0 to >6.2). Similar to cooking losses, total moisture losses decreased with increased pH. Frozen chops had lower WBS values (more tender) than fresh chops. However, fresh chops had a higher total yield (lower moisture loss) than frozen chops. | en_US |
| dc.description.conference | Swine Day, Manhattan, KS, November 16, 2000 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/2724 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
| dc.relation.isPartOf | Swine day, 2000 | en_US |
| dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 01-138-S | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 858 | en_US |
| dc.subject | Swine | en_US |
| dc.subject | Pork | en_US |
| dc.subject | Quality | en_US |
| dc.subject | Freezing | en_US |
| dc.title | Effects of freezing pork chops on warner-bratzler shear force and cookery traits | en_US |
| dc.type | Conference paper | en_US |
