Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): Jacob R. Tuell, Jin-Kyu Seo, Yuan H. Brad Kim

Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research