The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (19 min) than NC and FC cooking treatments (27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi / Vittadini, Elena Giovanna Piera; Rinaldi, Massimiliano; Chiavaro, Emma; Barbanti, Davide; Massini, Roberto. - In: MEAT SCIENCE. - ISSN 0309-1740. - 69:4(2005), pp. 749-756. [10.1016/j.meatsci.2004.11.005]
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi
VITTADINI, Elena Giovanna Piera
;RINALDI, Massimiliano;CHIAVARO, Emma;BARBANTI, Davide;MASSINI, Roberto
2005-01-01
Abstract
The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (19 min) than NC and FC cooking treatments (27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
