The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatmen...

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Bibliographic Details
Published in:Meat science 2005-04, Vol.69 (4), p.749-756
Main Authors: Vittadini, Elena, Rinaldi, Massimiliano, Chiavaro, Emma, Barbanti, Davide, Massini, Roberto
Format: Article
Language:English
Subjects:
Biological and medical sciences
Color
cooking
cooking quality
Food industries
Forced convection/steam combined
Fundamental and applied biological sciences. Psychology
longissimus dorsi
Meat and meat product industries
meat tenderness
Pork
shrinkage
temperature
Tenderness
texture
Weight loss
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Summary:The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2004.11.005