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Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint

H A Channon1, D N D'Souza2, F R Dunshea3

  • 1Australian Pork Limited, P.O. Box 4746, Kingston, ACT 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.

Meat Science
|June 28, 2016
PubMed

Keywords:
Ageing periodConsumersCooking methodCutsEating qualityEndpoint temperatureGenderPork

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