| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8983524 | Meat Science | 2005 | 9 Pages |
Abstract
The absence of any significant difference in eating quality between control and water-injected samples, and the relatively large effects of marination, suggest that retained water (after cooking) is crucial in determining perceived tenderness and juiciness in pork.
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Authors
P.R. Sheard, G.R. Nute, R.I. Richardson, J.D. Wood,