Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F
McComber, D.R.; Clark, R.; Cox, D.F.
Journal of the American Dietetic Association 90(12): 1718-1719
1990
ISSN/ISBN: 0002-8223 PMID: 2246451 Document Number: 366165
The purpose of our study was to determine whether a relatively large group of untrained midwestern consumers of various ages preferred pork roasts cooked to 160 degrees F or to 185 degrees F.
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