ArticleFoods (Basel, Switzerland)2023
The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.Foods (Basel, Switzerland) · 2025Article
- Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.Food science & nutrition · 2025Article
- Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods.Foods (Basel, Switzerland) · 2025Article
- Green Processing Technology of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional quality of fresh meat were determined at the same time. Principal component analysis, cluster analysis, correlation analysis, and analysis of the coefficient of variation were used to determine key quality indicators, from which comprehensive quality evaluation equations were established. The results showed that, when meat was boiled, the comprehensive quality evaluation model was Y=0.1537X1+0.1805X2+0.2145X3+0.2233X4+0.2281X5 (
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