Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

Heymann, Hildegarde; Hedrick, H. B.; Karrasch, M. A.; Eggeman, M. K.; Ellersieck, Mark R.

doi:10.1111/j.1365-2621.1990.tb05189.x

Cited by 96 publications

(53 citation statements)

References 16 publications

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“…Taking into consideration the eating quality parameters tenderness, juiciness, flavour and abnormal flavour, Wood, Nute, Fyrsey, and Cuthbertson (1995) recommended a core temperature of 72.5°C as ideal for grilled chops and 75 to 80°C for roast pork. The latter contrasts the earlier recommendations of Heymann, Hedrick, Karrasch, Eggeman, and Ellersieck (1990) of at least 71.1°C and no more than 76.6°C as the end point temperature for fresh pork roasts founded on minimising pink colour in some muscles and maximising other sensory characteristics and yield of cooked meat. In the present study, the core meat temperature of 72°C was chosen as a compromise of suggested optimal temperatures for roasting and grilling.…”

Section: Discussionmentioning

confidence: 72%

“Chilled” pork—Part I: Sensory and physico-chemical quality

Ngapo¹,

Riendeau²,

Laberge³

et al. 2012

Meat Science

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Section: Discussionmentioning

confidence: 72%

“Chilled” pork—Part I: Sensory and physico-chemical quality

Ngapo¹,

Riendeau²,

Laberge³

et al. 2012

Meat Science

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“…However, the main part of cooking loss is water (Heymann et al . ). The water is probably lost due to heat‐induced protein denaturation during cooking of the meat, which causes less water to be entrapped within the protein structures held by capillary forces.…”

Section: Resultsmentioning

confidence: 87%

Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System

Tabarestani

Tehrani

2012

Journal of Food Processing and Preservation

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To obtain the optimization formulation of low‐fat hamburger, the influence of the different mixtures of fat replacers was studied. A 13‐run mixture design was carried out in an experimental region defined by constraints on three components. The obtained results showed that using soy flour in hamburgers resulted in significant increase in redness of raw hamburger, yellowness of cooked hamburgers and lower lightness. Soy flour in combination with starch leads to increase in cooking yield and addition of split‐pea flour in mixed formula decreases shrinkage while improving texture properties. Soy flour had no significant effect on juiciness, but when its highest level was added to lowest amount of two other fat replacers, fat retention improved significantly. For moisture retention, starch was found to be a critical ingredient. The hamburger formulation optimized via the mixture experiment approach consisted of 8.52% soy flour, 1.48% split‐pea flour and 5% starch. Practical Applications Soy and split‐pea protein along with starch can function as part of fat replacer system and make fat sparing or fat extending effect. Using these blends presents some advantages in physicochemical properties of low‐fat hamburger. The optimized formula, predicted with the desired physical‐textural properties of low‐fat beef burger by the models, was composed of 8.52% soy flour, 1.48% split‐pea flour and 5% starch.

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“…Moisture in meat is mainly retained by capillary force between myofibrils, but it was partially expelled during cooking due to heat‐induced protein denaturation, resulting in a decrease in moisture percentage in all cooking groups (Heymann et al . ; Toldrá ). SIH showed the highest percentage of lipid ( P < 0.05) and the other three cooked groups did not differ ( P > 0.05).…”

Section: Resultsmentioning

confidence: 99%

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

Fan

et al. 2015

Journal of Food Processing and Preservation

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This study aimed to investigate the effects of long‐duration stewing combined with pre‐frying and different heating methods on meat quality of pork belly. Pork belly cubes were pretreated differently (frying or not) and stewed by different combinations of heating method (induction heating or flame heating). Pre‐frying combined with flame heating had the greater texture (P < 0.01) and sensory evaluation scores. Cooking increased the percentages of protein, fat loss, polyunsaturated fatty acid (PUFA), n‐6 fatty acids, thiobarbituric acid reactive substances and peroxide values (P < 0.05) but decreased the fat percentages of pork belly. Pre‐frying combined with flame heating resulted in lower total saturated fatty acid (SFA) percentages, atherogenic indices and thrombogenic indices but higher percentages of monounsaturated fatty acid (MUFA), PUFA and PUFA/SFA ratio (P < 0.01). The results indicated that long‐duration stewing with pre‐frying combined with flame heating would favor improving the wholesomeness of pork belly. Practical Applications Pork belly is the lower value carcass cut in the West because of its high fat content. However, pork belly is still popular in eastern market as it is being manufactured into stewed pork (Hongshaorou), one of the most famous traditional meat products in China. The preparation methods of stewed pork was shown to improve eating quality and fat nutritional values, especially the method of pre‐frying combined with flame heating, which have potential health benefits in reducing the risk of cardiovascular diseases compared with raw belly. The results of the study may provide health information to consumers and may increase the value of pork belly in the West.

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Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

Cited by 96 publications

References 16 publications

“Chilled” pork—Part I: Sensory and physico-chemical quality

“Chilled” pork—Part I: Sensory and physico-chemical quality

Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

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