| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8983787 | Meat Science | 2005 | 8 Pages |
Abstract
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 (â¼19 min) than NC and FC cooking treatments (â¼27 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.
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Authors
Elena Vittadini, Massimiliano Rinaldi, Emma Chiavaro, Davide Barbanti, Roberto Massini,