Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

Investor logo
Investor logo

Warning

This publication doesn't include Faculty of Sports Studies. It includes Faculty of Science. Official publication website can be found on muni.cz.
Authors

DOLEZALOVA Jana KAMENIK Josef BEDNAR Jirf MACHARACKOVA Blanka JEZEK Frantisek HARUŠTIAKOVÁ Danka PARAL Vaclav PYSZKO Martin

Year of publication 2023
Type Article in Periodical
Magazine / Source INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
MU Faculty or unit

Faculty of Science

Citation
Web https://www.sciencedirect.com/science/article/pii/S1878450X23000793?via%3Dihub
Doi http://dx.doi.org/10.1016/j.ijgfs.2023.100737
Keywords Broiling; Convection oven; Grilling; Roasting; pH value; Ground pork
Description A total of 336 samples of boneless pork neck were cooked and analysed. The pH values of the ground whole neck ranged from 5.9 to 6.8. Cooking losses in pork neck roasted in whole cuts ranged from 14.7% to 40.1% and they were influenced by the cooking method, but not by the salt concentration. Cooking losses in slices ranged from 14.1% to 33.1% and they were affected by the cooking method and salt concentration. Roasting in a convection oven seems to be the most suitable method of cooking pork neck in whole cuts, leading to the best results for the evaluation of tenderness, aroma and overall impression and the lowest value of Warner-Bratzler shear force. In contrast to pork neck slices, the addition of salt to ground meat resulted in a reduction to the cooking loss.
Related projects:

You are running an old browser version. We recommend updating your browser to its latest version.

More info