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

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Publikace nespadá pod Fakultu sportovních studií, ale pod Přírodovědeckou fakultu. Oficiální stránka publikace je na webu muni.cz.
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DOLEZALOVA Jana KAMENIK Josef BEDNAR Jirf MACHARACKOVA Blanka JEZEK Frantisek HARUŠTIAKOVÁ Danka PARAL Vaclav PYSZKO Martin

Rok publikování 2023
Druh Článek v odborném periodiku
Časopis / Zdroj INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
Fakulta / Pracoviště MU

Přírodovědecká fakulta

Citace
www https://www.sciencedirect.com/science/article/pii/S1878450X23000793?via%3Dihub
Doi http://dx.doi.org/10.1016/j.ijgfs.2023.100737
Klíčová slova Broiling; Convection oven; Grilling; Roasting; pH value; Ground pork
Popis 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.
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