CONSUMPTION AND PLATE WASTE OF REGULAR AND TOTAL TRIM ROASTED PORK LOINS

Autor:	C. Boyd Ramsey, Tommy L. Wheeler, Thomas J. Rourke, G. W. Davis, J.R. Clark
Rok vydání:	1992
Předmět:	animal structures Fat content viruses Serving size technology industry and agriculture food and beverages Plate waste Food science Intermuscular fat Loin Trim Food Science Mathematics
Zdroj:	Journal of Muscle Foods. 3:341-354
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.1992.tb00486.x
Popis:	Regular or total trim roasted pork loin was served to 175 diners to determine the effects of trim level and serving size on consumption and plate waste. Diners ate more total trim pork because they selected similar serving sizes of the two fat trim levels, yet trimmed excess fat from regular trim pork. Therefore, close trimming of pork may increase consumption. Caloric intakes were similar for diners served regular and total trimmed pork because diners trimmed separable fat from fatter pork. Shifting from a fatter to a closely trimmed product may not reduce cholesterol consumption because of similar cholesterol contents of cooked separable lean and fat. To reduce the fat content of cooked muscle, trim subcutaneous and intermuscular fat before cooking.
Databáze:	OpenAIRE
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