No abstract

No abstract

No abstract

SUMMARY Selected characteristics of 24 left pork loins representing 4 aging (chilling at 36°F) periods (1, 4, 8 and 12 days) were investigated. The loin was cut into 4 sections: al the 4th to 8th thoracic vertebra, b) the 8th to 12th thoracic vertebra. c) the 12th thoracic to the 1st lumbar vertebra and dl the 1st to 5th lumbar vertebra. 2, 1.5‐in. chops were cut from the posterior end of each section and used for measurements on the cooked meat (cooking time and losses, palatability scores, shear value, water‐holding capacity, total moisture, free fatty acids and pH). The remaining portion of the sections was used for measurements on the raw meat (total moisture. free fatty acids, pH, lactic acid, TBA, ether extract and free aminesl. Significant increases after 12 days’aging were noted in cooking time in min/lb (P <0.05), dripping cooking losses (P < 0.05), acid numbers for raw and cooked fat (P < 1.01), pH of raw (P < 0.05) and cooked (P < 0.01) muscle, TBA value of raw muscle (P < 0.05). tenderness score (P < 0.05) and free amines (P <0.01). Decreases (P < 0.05) were noted for percentage total moisture of raw muscle and shear values. Aging pork loin for 12 days had only a slight effect on palatability. Few significant changes were noted in the pork loins until after 4 days of aging. However, free amines in raw muscle and free fatty acids of cooked meat increased (P < 0.05) between 1 and 4 days of aging. Generally, aging was of little benefit.

Pieces of beef semimembranosus muscle, relatively uniform in weight and shape, were deep-fat fried /OF/, oven-roasted (OR), oven-braised (OS) and pressure-braised (PBI at 1Opsig to an internal temperature of 70°C to investigate he effects of dry and moist heat on selected characteristics of beef. Rate of heat penetration, cooking time, cooking losses, total moisture, press fluid, water-holding capacity and juiciness varied lP < 0.01) and apparent degree of doneness varied lP < 0.05) among the 4 heat treatments.Warner-Bratzler shear, color-difference, flavor, tenderness and over-all acceptability were not affected significantly by treatment. OR pieces had the slowest rate of heat penetration and the longest cooking time, highest values for total moisture, press fluid, water-holding capacity and juiciness. For those measurements, OB pieces always ranked next to OR pieces, followed by DF and PB pieces. OR pieces appeared less well-done than meat given the other treatments.For every heat treatment, there was an excellent relationship between rate of heat penetration and cooking time. For PB pieces, rate of heat penetration was moderately related to total moisture, press fluid, juiciness and apparent degree of doneness, and highly related to cooking losses. It appeared that tenderness and flavor influenced over-all acceptability scores more than juiciness or apparent degree of doneness. Differences between values for selected characteristics of raw muscle and of muscle subjected to each treatment were not significantly different from each other.