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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Meat PackagingResponse SurfaceNon-meat AdjunctsAnimal NutritionAnimal ScienceAgricultural EconomicsEducationRfn PorkFood ProcessingMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences