Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.

@article{Wright2005BenchmarkingVI,
  title={Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.},
  author={L. I. Wright and John A. Scanga and Keith E. Belk and Terry Eugene Engle and J. Daryl Tatum and R C Person and D.-S. McKenna and Davey B. Griffin and F. K. Mckeith and Jeffrey W. Savell and Gary C. Smith},
  journal={Meat science},
  year={2005},
  volume={71 3},
  pages={451-63}
}
Retail pork from eight US cities was obtained for quality and palatability evaluations. Boneless pork loin chops were classified into one of three quality categories - "high," "average," or "low" - with higher quality chops possessing more desirable color, marbling, juiciness, and shear force characteristics than lower quality chops. Loin chops that were enhanced (injected with solution to improve juiciness and/or tenderness) had higher (P<0.05) pH, less purge and cook loss, and higher… CONTINUE READING

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