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

被引：70

作者：

Vittadini, E ^{[1
]}

Rinaldi, M ^{[1
]}

Chiavaro, E ^{[1
]}

Barbanti, D ^{[1
]}

Massini, R ^{[1
]}

机构：

[1] Univ Parma, Dipartimento Ingn Ind, I-3100 Parma, Italy

来源：

MEAT SCIENCE | 2005年 / 69卷 / 04期

关键词：

forced convection/steam combined; tenderness; weight loss; color; pork;

D O I：

10.1016/j.meatsci.2004.11.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FOS) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FOS treatment was significantly faster (similar to 19 min) than NC and FC cooking treatments (similar to 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 FOS samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：749 / 756

页数：8

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