Swine day, 2000; Kansas Agricultural Experiment Station contribution; no. 01-138-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 858; Swine; Pork; Quality; Freezing
Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bratzler shear force (WBS) values and cookery traits. Chops with lower pH (<5.5 to 5.5) had higher cooking losses than chops with intermediate pH (5.7 to 5.9) and higher pH (6.0 to >6.2). Similar to cooking losses, total moisture losses decreased with increased pH. Frozen chops had lower WBS values (more tender) than fresh chops. However, fresh chops had a higher total yield (lower moisture loss) than frozen chops.; Swine Day, Manhattan, KS, November 16, 2000
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Andrews, B S.; Unruh, John A.; Hunt, Melvin C.; and Kastner, Curtis L.
"Effects of freezing pork chops on warner-bratzler shear force and cookery traits,"
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