Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops by Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Ruixue Ma, Lei Song, Feng Gao, Guanghong Zhou

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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops by Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Maowen Yin, Yang Liu, Feng Gao, Guanghong Zhou

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Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology by David Newman, Jeng-Hung Liu, Jennifer M. Young, Xin (Rex) Sun

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