Analysis of juice loss during the wet cooking of pork meat – Effect of temperature, muscle type and salt on water content
| Autor: | Bombrun, Laure, Danon, Jeanne, Latour, Alizée, Gatellier, Philippe, Kondjoyan, Alain |
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| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Institut du Porc (IFIP), Canadian Meat Science Association. |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
water content
muscle Ingénierie des aliments food and beverages chauffage cooking loss heat transfer sel eau Alimentation et Nutrition température [SDV.IDA]Life Sciences [q-bio]/Food engineering Food engineering Food and Nutrition échantillon jus [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition perte à la cuisson charcuterie |
| Zdroj: | Meat Science 58. International Congress of Meat Science and Technology (ICoMST) 58. International Congress of Meat Science and Technology (ICoMST), Canadian Meat Science Association., Aug 2012, Montréal, Canada 58èmes International Congress of Meat Science and Technology (ICoMST). 2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4 |
| Popis: | International audience; Cooking loss (CL) and water content (X) during wet cooking were measured on 5 mm thick discs, 3x3x3 cm and 5x5x5 cm cubes of five muscles of pork: semimembranosus (SM), biceps femoris (BF), rectus femoris (RF), semitendinosus (ST) and longissimus thoracis (LT). During heating, water content in meat decreased to reach an equilibrium state (XeqCL). Salt content, dimension and muscle type influenced XeqCL but effect of temperature remained preponderant . Equilibrium water content differed when sample was vacuum - packed or not, but it was difficult to determine whether it was due to the effect of the surrounding juice or to the difference in pressure. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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