Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops

Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking...

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Bibliographic Details

Published in:	Foods
Main Authors:	Savannah L. Douglas, Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho, Jason T. Sawyer
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	cooked color electronic nose pork chops sensory analysis texture analysis
Online Access:	https://www.mdpi.com/2304-8158/14/12/2052