2023
DOI: 10.18485/meattech.2023.64.2.94
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Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality

Sara Simunović,
Igor Tomasević,
Vesna Đorđević
et al.

Abstract: This study investigates the effects of different cooking methods and meat cuts on the textural and sensory properties of pork and beef. Meat samples were prepared according to guidelines and relevant standards using pan frying and grilling. Three types of pork cuts were included (pork ham, loin and neck) and three types of beef steak (chuck steak, round steak and sirloin steak). Textural properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were analyzed. Sensory attributes that are … Show more

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