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.

Basic information

Original name

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

Authors

KAMENIK, Josef (203 Czech Republic, guarantor), Blanka MACHARACKOVA (203 Czech Republic), Jana DOLEZALOVA (203 Czech Republic), Jiri BEDNAR (203 Czech Republic), Frantisek JEZEK (203 Czech Republic), Katerina BOGDANOVICOVA (203 Czech Republic) and Danka HARUŠTIAKOVÁ (703 Slovakia, belonging to the institution)

Edition

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

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

21101 Food and beverages

Country of publisher

Germany

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Impact factor

Impact factor: 0.130

RIV identification code

RIV/00216224:14110/21:00124176

Organization unit

Faculty of Medicine

UT WoS

000678204000070

Keywords in English

pork meat; cooking losses; tenderness; juiciness;

Tags

Tags

International impact, Reviewed
Změněno: 16/2/2022 08:18, Mgr. Tereza Miškechová

Abstract

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.