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dc.citation.epage156en_US
dc.citation.spage155en_US
dc.contributor.authorAndrews, B.S.
dc.contributor.authorUnruh, John A.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidjunruhen_US
dc.contributor.authoreidhhunten_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-02-19T22:51:19Z
dc.date.available2010-02-19T22:51:19Z
dc.date.issued2010-02-19T22:51:19Z
dc.date.published2000en_US
dc.description.abstractEighty-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.conferenceSwine Day, Manhattan, KS, November 16, 2000en_US
dc.identifier.urihttp://hdl.handle.net/2097/2724
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine day, 2000en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 01-138-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 858en_US
dc.subjectSwineen_US
dc.subjectPorken_US
dc.subjectQualityen_US
dc.subjectFreezingen_US
dc.titleEffects of freezing pork chops on warner-bratzler shear force and cookery traitsen_US
dc.typeConference paperen_US

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