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@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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