Low temperature cooking of pork meat — Physicochemical and sensory aspects
| Autor: | Carsten Krischek, Annika Boulaaba, Günter Klein, André Becker, Sylvia Pingen |
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| Rok vydání: | 2016 |
| Předmět: |
Materials science
Swine Color Food Contamination Core temperature 0404 agricultural biotechnology Enterobacteriaceae Salmonella Escherichia coli Food Quality medicine Animals Humans Food microbiology Cooking Food science Muscle Skeletal Temperature 04 agricultural and veterinary sciences Listeria monocytogenes 040401 food science Tenderness Red Meat Food sector Taste Pork meat Food Microbiology Red meat medicine.symptom Food quality Food Science |
| Zdroj: | Meat Science. 118:82-88 |
| ISSN: | 0309-1740 |
| Popis: | Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness. |
| Databáze: | OpenAIRE |
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