Effect of various cooking methods on cooking loss, sensory and
instrumental properties of pork neck

J 2023

Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

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

Základní údaje

Originální název

Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

Autoři

DOLEZALOVA, Jana; Josef KAMENIK; Jirf BEDNAR; Blanka MACHARACKOVA; Frantisek JEZEK; Danka HARUŠTIAKOVÁ ; Vaclav PARAL a Martin PYSZKO

Vydání

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, NETHERLANDS, ELSEVIER, 2023, 1878-450X

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 3.200

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/23:00132324

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

Broiling; Convection oven; Grilling; Roasting; pH value; Ground pork

Štítky

143180, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 9. 3. 2024 14:43, Mgr. Michaela Hylsová, Ph.D.

Anotace

V originále

A total of 336 samples of boneless pork neck were cooked and analysed. The pH values of the ground whole neck ranged from 5.9 to 6.8. Cooking losses in pork neck roasted in whole cuts ranged from 14.7% to 40.1% and they were influenced by the cooking method, but not by the salt concentration. Cooking losses in slices ranged from 14.1% to 33.1% and they were affected by the cooking method and salt concentration. Roasting in a convection oven seems to be the most suitable method of cooking pork neck in whole cuts, leading to the best results for the evaluation of tenderness, aroma and overall impression and the lowest value of Warner-Bratzler shear force. In contrast to pork neck slices, the addition of salt to ground meat resulted in a reduction to the cooking loss.

Návaznosti

EF17_043/0009632, projekt VaV

Název: CETOCOEN Excellence

90121, velká výzkumná infrastruktura

Název: RECETOX RI

Citovat

DOLEZALOVA, Jana; Josef KAMENIK; Jirf BEDNAR; Blanka MACHARACKOVA; Frantisek JEZEK; Danka HARUŠTIAKOVÁ; Vaclav PARAL a Martin PYSZKO. Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. NETHERLANDS: ELSEVIER, 2023, roč. 32, June 2023, s. 1-8. ISSN 1878-450X. Dostupné z: https://doi.org/10.1016/j.ijgfs.2023.100737.

@article{2341477,
   author = {Dolezalova, Jana and Kamenik, Josef and Bednar, Jirf and Macharackova, Blanka and Jezek, Frantisek and Haruštiaková, Danka and Paral, Vaclav and Pyszko, Martin},
   article_location = {NETHERLANDS},
   article_number = {June 2023},
   doi = {https://doi.org/10.1016/j.ijgfs.2023.100737},
   keywords = {Broiling; Convection oven; Grilling; Roasting; pH value; Ground pork},
   language = {eng},
   issn = {1878-450X},
   journal = {INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
   title = {Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck},
   url = {https://www.sciencedirect.com/science/article/pii/S1878450X23000793?via%3Dihub},
   volume = {32},
   year = {2023}
}

TY  - JOUR
ID  - 2341477
AU  - Dolezalova, Jana - Kamenik, Josef - Bednar, Jirf - Macharackova, Blanka - Jezek, Frantisek - Haruštiaková, Danka - Paral, Vaclav - Pyszko, Martin
PY  - 2023
TI  - Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck
JF  - INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
VL  - 32
IS  - June 2023
SP  - 1-8
EP  - 1-8
PB  - ELSEVIER
SN  - 1878450X
KW  - Broiling
KW  - Convection oven
KW  - Grilling
KW  - Roasting
KW  - pH value
KW  - Ground pork
UR  - https://www.sciencedirect.com/science/article/pii/S1878450X23000793?via%3Dihub
N2  - A total of 336 samples of boneless pork neck were cooked and analysed. The pH values of the ground whole neck ranged from 5.9 to 6.8. Cooking losses in pork neck roasted in whole cuts ranged from 14.7% to 40.1% and they were influenced by the cooking method, but not by the salt concentration. Cooking losses in slices ranged from 14.1% to 33.1% and they were affected by the cooking method and salt concentration. Roasting in a convection oven seems to be the most suitable method of cooking pork neck in whole cuts, leading to the best results for the evaluation of tenderness, aroma and overall impression and the lowest value of Warner-Bratzler shear force. In contrast to pork neck slices, the addition of salt to ground meat resulted in a reduction to the cooking loss.
ER  -

DOLEZALOVA, Jana; Josef KAMENIK; Jirf BEDNAR; Blanka MACHARACKOVA; Frantisek JEZEK; Danka HARUŠTIAKOVÁ; Vaclav PARAL a Martin PYSZKO. Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck. \textit{INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}. NETHERLANDS: ELSEVIER, 2023, roč.~32, June 2023, s.~1-8. ISSN~1878-450X. Dostupné z: https://doi.org/10.1016/j.ijgfs.2023.100737.

Přehled o publikaci