Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi

Abstract

This article studied the effects of different cooking methods (water bath, steam, and microwave environments) and holding times ranging from 0 to 9 min on selected quality attributes including cooking loss, Warner‐Bratzler shear force, and water‐holding capacity of cooked pork loin meats. Results indicated that increasing holding time caused the shear force value to increase, then decrease, and then increase again. The minimum shear force value for steam and microwave cooking environments at 75 °C was found at the holding time of 5 and 7 min, respectively. The cooking loss was increased with increasing cooking time, and less amount of cooking loss was achieved by inverter microwave oven and steam stove. This investigation might serve as a proof‐of‐concept study showing that low temperature cooking can achieve nutritional cooking, and the current results suggested the possibility of cooking at low temperatures. Practical applications Tenderness is one of the most important quality attributes of pork loin meat, which is significantly affected by different cooking methods and cooking duration. This study compared different low temperature cooking methods, including water bath, steam stove, electric steamer, nonvariable frequency microwave oven, and inverter microwave oven currently used in the catering industry, and results suggested that the inverter microwave oven and steam stove are a better cooking solution for maintaining more nutrients and better tenderness of the cooked meat products, and the inverter microwave oven can achieve rapid cooking. Therefore, the information available from this study is useful to the catering industry.

Nε‐carboxymethyllysine and Nε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

“…The value of cooking loss at 100 °C for 65 min was approximately two‐fold higher than at 100 °C for 5 min. Li et al 27 . also reported a similar phenomenon using the same cooking temperature (75 °C) but a different holding time (ranging from 0 to 9 min) on selected quality attributes of cooked pork longissimus dorsi.…”

“…The water holding capacity of braised chicken declined after heat treatment probably as a result of protein oxidation. 27,28 Sobral et al 17 reviewed the heat cooking condition effects on meat protein oxidation and found that the oxidized proteins were correlated with water loss after thermal processing. Meanwhile, the thermal treatment of meat products produced a large number of carbonyls and promoted the Maillard reaction and protein oxidation product formation, which further increased the water loss.…”

“…Their results also indicated that the cooking loss was increased with an increased cooking time. The water holding capacity of braised chicken declined after heat treatment probably as a result of protein oxidation 27, 28 . Sobral et al 17 .…”

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

“…The impact of three low-temperature cooking methods, i.e. water bath, microwave, and steam on meat tenderness as well as several other quality parameters of pork, was investigated at various times of heat treatment (Li and Sun 2017). The best tenderness values were obtained when the pork samples were cooked with steam for 5 min or microwaved for 7 min.…”

Energy Efficiency in Meat Processing

“…product Poland (Wojdalski, Drózdz, Grochowicz, Magryś, & Ekielski, 2013) ᵇtHSCW = tonne of hot standard carcass weight Sourced from (Ziara, 2015) geometrical center of the products. This could lead to overheating of the surfaces while waiting for the interior to reach the required temperature (Li, Sun, Han, & Yu, 2017). The choice of appropriate cooking techniques relies on the type of meat, the amount of connective tissue, size and shape of the meat.…”