2.1. Pork chop preparation and data collection
Boneless center cut pork loin chops fromthe longissimus dorsiwere
collected for a large retail pork study. Loins were approximately 13 d
post-harvest. Loin chops were allowed to bloom for 10 min after being
removed from packaging. Chops were then assessed on the crosssectional
surface for subjective marbling and color score (NPB, 2011)
and instrumental color (CIE L*, a*, and b* color space values) using a
Minolta Colorimeter (CR-410, 50 mm diameter orifice, 2° observer, C
light source; Minolta Company, Ramsey, NJ). Twenty chops with a low