Table 2. Effect of Ultrasound Treatment Sensory Analysis on Shear Force of Pork Loin (Mean ± SD, n = 30)

From

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

C.K. Yeung, S.C. Huang

Journal of Food and Nutrition Research. 2017, 5(11), 809-816 doi:10.12691/jfnr-5-11-3