Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods

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Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods

This study focuses on investigating the difference in Warner Brazler Shear Force (WBSF) values of pork meat and its reliability between roasting and boiling cooking methods. Ten samples of longissimus dorsi (LD) whole cuts from commercial three-way crosswere trimmed to a length of 4 cm thickness eac...

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Bibliographic Details
Main Authors:	Fong, Michelle Wai Cheng, Ooi, Peck Toung, Sazili, Awis Qurni, Goh, Yong Meng
Format:	Article
Language:	English
Published:	Veterinary Association Malaysia 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/65338/ http://psasir.upm.edu.my/id/eprint/65338/1/JVM-2018-Issue-1_Michelle-and-Ooi.pdf

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