Pork loin color relative to sensory and instrumental tenderness and consumer acceptance.

@article{Norman2003PorkLC,
  title={Pork loin color relative to sensory and instrumental tenderness and consumer acceptance.},
  author={J. L. Norman and Eric Paul Berg and Hans Heymann and Carol L. Lorenzen},
  journal={Meat science},
  year={2003},
  volume={65 2},
  pages={927-33}
}
Pork loin color categories were established with the intent of demonstrating differences in eating quality between them. Center-cut boneless pork loins (n=64) were divided into three color classifications. Category A included National Pork Producers Council color standards 1 and 2; category B, 3 and 4; and category C, 5 and 6. L* means for categories A, B… CONTINUE READING