Cooking of pork Longissimus dorsi

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• 作者：Emma Chiavaro ; Massimiliano Rinaldi ; Elena Vittadini ; Davide Barbanti
• 关键词：Pork ; Cooking ; Relative humidity ; Cooking loss ; Shear force ; Colour
• 刊名：Journal of Food Engineering
• 出版年：2009
• 出版时间：July 2009
• 年：2009
• 卷：93
• 期：2
• 页码：158-165
• 全文大小：395 K

文摘

Samples of pork Longissimus dorsi were cooked in an oven by air/steam cycles (FC/S) at four temperatures (100, 110, 120 and 140 °C). Temperature profiles, cooking loss, shear force, water holding capacity and colour were determined for all FC/S cycles and compared with those obtained on pork cooked under forced convection regimes (FC), used as reference treatment, at the corresponding temperature.

Thermal profiles of FC/S cycles were markedly different from FC treatments; all FC/S cooking cycles were significantly quickened by steam (RH 20–88 % ) and developed a greater temperature differences between centre and surface than the FC treated samples (RH 2–5 % ). At 120 and 140 °C, cooked FC/S products were paler (on the upper surface) and less tender than FC samples also exhibiting a significantly higher cooking loss and lower water holding capacity. The use of FC/S treatment could be particularly attractive at lower temperatures especially at 110 °C in comparison with FC, where similar cooking quality (texture, colour, water holding capacity) was achieved in a shorter time.