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Article

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.

Journal of animal science - 7 Sept 2018

Richardson Elaine Lee, Fields Brandon, Dilger Anna C, Boler Dustin Dee

Abstract excerpt

The objective was to determine the effects of pH and color on sensory characteristics of boneless pork loin chops cooked to an internal endpoint temperature of 63 °C. Center cut loins (296 total) from barrows and gilts, 5 different sire lines, and a range in pH of 5.36 through 6.23 were used. Previously, ultimate pH was correlated with sensory characteristics of chops cooked to a medium (71 °C) degree of...

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Identifiers

PMID: 29982650
DOI: 10.1093/jas/sky258
PMCID: PMC6127756

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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