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| Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin |
| Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi |
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Anim Biosci. 2019;32(12):1933-1941. Published online May 27, 2019 DOI: https://doi.org/10.5713/ajas.19.0117 |
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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin Asian-Australasian Journal of Animal Sciences. 2019;32(12):1933-1941  Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin Asian-Australasian Journal of Animal Sciences. 2019;32(10):1603-1610 Quality characteristics of pork loin cured with green nitrite source and some organic acids Meat Science. 2019;152:141-145 Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin Meat Science. 1999;51(2):123-128 QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS Journal of Food Quality. 2010;33(6):802-820 Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics Meat Science. 2001;59(2):153-163 100 Young Scholar Presentation: Effects of sex, sire line, and packaging method on the relationships among early postmortem loin quality and aged loin and pork chop quality characteristics Journal of Animal Science. 2019;97(Supplement_2):56-57 Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts Translational Animal Science. 2017;1(4):607-619 Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin Foods. 2022;11(8):1088 SENSORY PERCEPTION OF CURED-SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN- ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY Journal of Muscle Foods. 2005;16(1):54-76 |
