KAMENIK, Josef, Blanka MACHARACKOVA, Jana DOLEZALOVA, Jiri BEDNAR, Frantisek JEZEK, Katerina BOGDANOVICOVA and Danka HARUŠTIAKOVÁ. What influences cooking losses, tenderness, and juiciness while cooking pork meat? FLEISCHWIRTSCHAFT. FRANKFURT MAIN: DEUTSCHER FACHVERLAG GMBH, 2021, vol. 101, No 6, p. 112-119. ISSN 0015-363X.
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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
Original language English
Type of outcome Article in a journal
Field of Study 21101 Food and beverages
Country of publisher Germany
Confidentiality degree is not subject to a state or trade secret
WWW URL
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 14119612, rivok
Tags International impact, Reviewed
Changed by Changed by: Mgr. Tereza Miškechová, učo 341652. Changed: 16/2/2022 08:18.
Abstract
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.
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