| 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://dx.doi.org/10.1016/j.ijgfs.2023.100737. |
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@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 = {http://dx.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://dx.doi.org/10.1016/j.ijgfs.2023.100737.
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