Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts
1995
- 520Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage520
- Downloads472
- Abstract Views48
Article Description
The nutritive qualities of boneless Chef’s Prime™ pork loin roasts cooked by three household cooking methods to two internal temperatures were evaluated. Fresh pork loins were obtained from a vendor and prepared by UNL’s Meat Laboratory according to National Pork Producers Council’s specifications for the Chef’s PrimeTM trademarked cut with 1/8-inch fat trim. The roasts were frozen for less than two months before defrosting in the refrigerator and cooking.
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