Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle

Publication date: Available online 15 August 2020Source: Meat ScienceAuthor(s): Tadeusz Szmańko, Tomasz Lesiów, Youling L. Xiong, Anna Berlińska, Krzysztof Marycz, Aleksander Krzyś

Source: Meat Science - August 15, 2020 Category: Food Science Source Type: research