What influences cooking losses, tenderness, and juiciness while
cooking pork meat?

J 2021

What influences cooking losses, tenderness, and juiciness while cooking pork meat?

KAMENIK, Josef, Blanka MACHARACKOVA, Jana DOLEZALOVA, Jiri BEDNAR, Frantisek JEZEK et. al.

Základní údaje

Originální název

What influences cooking losses, tenderness, and juiciness while cooking pork meat?

Autoři

KAMENIK, Josef (203 Česká republika, garant), Blanka MACHARACKOVA (203 Česká republika), Jana DOLEZALOVA (203 Česká republika), Jiri BEDNAR (203 Česká republika), Frantisek JEZEK (203 Česká republika), Katerina BOGDANOVICOVA (203 Česká republika) a Danka HARUŠTIAKOVÁ (703 Slovensko, domácí)

Vydání

FLEISCHWIRTSCHAFT, FRANKFURT MAIN, DEUTSCHER FACHVERLAG GMBH, 2021, 0015-363X

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Německo

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.130

Kód RIV

RIV/00216224:14110/21:00124176

Organizační jednotka

Lékařská fakulta

UT WoS

000678204000070

Klíčová slova anglicky

pork meat; cooking losses; tenderness; juiciness;

Štítky

14119612, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 16. 2. 2022 08:18, Mgr. Tereza Miškechová

Anotace

V originále

The aim of the present study was to determine cooking losses in selected types of pork meat (neck, loin, shoulder, belly) during various kinds of cooking. Principal component analysis was used to investigate the general relationships between cooking losses, pH value of fresh meat, salt (%J, Warner-Bratzler 1W-B) shear force and sensory properties of meat. Pork loin samples treated with a salt level of 0 or 0.5% showed higher cooking losses and lower juiciness than samples treated with a salt level of 1.0 or 1.5%. Roasting in the convection oven seems to be the most suitable method of cooking pork, leading to the best results for the evaluation of tenderness, flavour and the lowest value of W-B.

Citovat

KAMENIK, Josef, Blanka MACHARACKOVA, Jana DOLEZALOVA, Jiri BEDNAR, Frantisek JEZEK, Katerina BOGDANOVICOVA a Danka HARUŠTIAKOVÁ. What influences cooking losses, tenderness, and juiciness while cooking pork meat? FLEISCHWIRTSCHAFT. FRANKFURT MAIN: DEUTSCHER FACHVERLAG GMBH, 2021, roč. 101, č. 6, s. 112-119. ISSN 0015-363X.

@article{1834637,
   author = {Kamenik, Josef and Macharackova, Blanka and Dolezalova, Jana and Bednar, Jiri and Jezek, Frantisek and Bogdanovicova, Katerina and Haruštiaková, Danka},
   article_location = {FRANKFURT MAIN},
   article_number = {6},
   keywords = {pork meat; cooking losses; tenderness; juiciness;},
   language = {eng},
   issn = {0015-363X},
   journal = {FLEISCHWIRTSCHAFT},
   title = {What influences cooking losses, tenderness, and juiciness while cooking pork meat?},
   url = {https://english.fleischwirtschaft.de/},
   volume = {101},
   year = {2021}
}

TY  - JOUR
ID  - 1834637
AU  - Kamenik, Josef - Macharackova, Blanka - Dolezalova, Jana - Bednar, Jiri - Jezek, Frantisek - Bogdanovicova, Katerina - Haruštiaková, Danka
PY  - 2021
TI  - What influences cooking losses, tenderness, and juiciness while cooking pork meat?
JF  - FLEISCHWIRTSCHAFT
VL  - 101
IS  - 6
SP  - 112-119
EP  - 112-119
PB  - DEUTSCHER FACHVERLAG GMBH
SN  - 0015363X
KW  - pork meat
KW  - cooking losses
KW  - tenderness
KW  - juiciness;
UR  - https://english.fleischwirtschaft.de/
N2  - The aim of the present study was to determine cooking losses in selected types of pork meat (neck, loin, shoulder, belly) during various kinds of cooking. Principal component analysis was used to investigate the general relationships between cooking losses, pH value of fresh meat, salt (%J, Warner-Bratzler 1W-B) shear force and sensory properties of meat. Pork loin samples treated with a salt level of 0 or 0.5% showed higher cooking losses and lower juiciness than samples treated with a salt level of 1.0 or 1.5%. Roasting in the convection oven seems to be the most suitable method of cooking pork, leading to the best results for the evaluation of tenderness, flavour and the lowest value of W-B.
ER  -

KAMENIK, Josef, Blanka MACHARACKOVA, Jana DOLEZALOVA, Jiri BEDNAR, Frantisek JEZEK, Katerina BOGDANOVICOVA a Danka HARUŠTIAKOVÁ. What influences cooking losses, tenderness, and juiciness while cooking pork meat? \textit{FLEISCHWIRTSCHAFT}. FRANKFURT MAIN: DEUTSCHER FACHVERLAG GMBH, 2021, roč.~101, č.~6, s.~112-119. ISSN~0015-363X.

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