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

Autor:	Hildegarde Heymann, Mark R. Ellersieck, H. B. Hedrick, M. K. Eggeman, M. A. Karrasch
Rok vydání:	1990
Předmět:	Chemistry Lipid content Organoleptic technology industry and agriculture Brown color food and beverages Pink color Sensory system Cooked meat Food science Flavor Food Science
Zdroj:	Journal of Food Science. 55:613-617
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1990.tb05189.x
Popis:	Pork roasts cooked to various endpoint temperatures were evaluated by sensory and chemical analyses. Increased endpoint temperatures were associated with increased cooking losses; decreased juiciness, pink color, and metallic flavor; increased graininess, brown color, and pork flavor. Increased endpoint temperatures also led to a concentration of lipid, protein and certain fatty acids. Cholesterol levels were not significantly influenced by endpoint temperature. Lipid content was decreased by removal of external fat before cooking. To minimize pink color in some muscles and maximize other sensory characteristics and yield of cooked meat, at least 71.1°C and no more than 76.6°C is recommended as the endpoint temperature for fresh pork roasts.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1610a7facf42839d4b77993dd103c85d https://doi.org/10.1111/j.1365-2621.1990.tb05189.x Zobrazit plný text záznamu Plný text