Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
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DOI：
10.1016/s0950-3293(02)00086-1
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发表时间：
2003-06-01
影响因子：
5.3
通讯作者：
Andersen, HJ
中科院分区：
文献类型：
--
作者：
Aaslyng, MD;Bejerholm, C;Andersen, HJ
本研究包括两个试验，旨在探讨原料肉品质和烹饪程序对猪肉烹饪损失和多汁性的影响。第一个实验确定了10种生肉质量（根据最终pH值、滴水损失、品种和饲养条件定义）在60、70和80 ℃中心温度下的烹饪损失，当在平底锅上烹饪牛排或在90或190 ℃的烤箱中烘烤时。随着中心温度的升高，原料肉品质和蒸煮程序之间的蒸煮损失差异减小，在80 ℃时几乎不存在差异。低持水量（WHC）和低pH值导致高烹饪损失，而没有差异的烹饪损失之间观察到肉具有中等或高WHC和pH值。在第二个实验中，四个生肉质量（标准，杜洛克，低pH值和重胴体重）从第一个实验中选择，以确保烹饪损失的变化很大，在烤箱中煮在90或190 degreesC烤箱温度。在咀嚼过程中对多汁性进行了三次评估。结果表明，最初在咀嚼过程中所经历的多汁性仅取决于肉的含水量，而在咀嚼过程中所经历的多汁性是由咀嚼过程中的水和肌内脂肪含量以及唾液产生的组合决定的。(C)2003爱思唯尔科技有限公司。保留所有权利。
The study comprised two experiments with the aim to investigate the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork. The first experiment determined the cooking loss at 60, 70 and 80 degreesC centre temperature of 10 raw meat qualities (defined according to ultimate pH, drip loss, breed and rearing conditions) when cooked as steaks on a pan or as a roast in oven at a oven temperature of 90 or 190 degreesC. The differences in cooking loss between the raw meat qualities and the cooking procedures did decrease as the centre temperature increased and were almost negligble at 80 degreesC. Low water holding capacity (WHC) and low pH resulted in high cooking loss while no difference in cooking loss was observed between meat having medium or high WHC and pH. In the second experiment four raw meat qualities (standard, Duroc, low pH and heavy carcass weight) chosen from the first experiment to ensure a wide variation in cooking loss, were cooked in oven at 90 or 190 degreesC oven temperature. Juiciness was assessed three times during the chewing process. The results suggested that juiciness experienced initially in the chewing process depended only on the water content of the meat, whereas juiciness experienced later in the chewing process was determined by a combination of the water and intramuscular fat contents and the saliva production during chewing. (C) 2003 Elsevier Science Ltd. All rights reserved.