Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
This study focuses on investigating the difference in Warner Brazler Shear Force (WBSF) values of pork meat and its reliability between roasting and boiling cooking methods. Ten samples of longissimus dorsi (LD) whole cuts from commercial three-way crosswere trimmed to a length of 4 cm thickness eac...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Veterinary Association Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/65338/1/JVM-2018-Issue-1_Michelle-and-Ooi.pdf |