# Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

> Research article (Journal of Food Engineering, 2021) · cited 11× · AI/ML

**Wikidata**: [openalex:W3124108913](https://www.wikidata.org/wiki/openalex:W3124108913)  
**Source**: https://4ort.xyz/entity/laser-backscattering-imaging-for-characterizing-pork-loin-tenderness-effect-of-pre-treatment-with-enzyme-and-cooking