Impact of foodservice equipment and temperatures on quality characteristics of boneless pork chops

Yield and quality characteristics of boneless pork chops were evaluated using a 2 X 3 X 2 split-plot design with two equipment types (broiler, grill), three equipment temperatures (176.6, 204.4, 232.2C) and two final internal temperatures (71.1 and 76.6 C). Equipment temperatures of 232.2C decreased yield when compared with equipment temperatures of 176.6 and 204.4C. Cooking time was reduced at equipment temperatures above 204.4C but increased as internal temperature increased. Sensory tenderness ratings, averaged over both equipment types, were greater for chops cooked to 76.6C than for chops cooked to 71.1C. Broiling pork chops required more time (20.9 min) than grilling (15.8 min). Broiled chops were lighter (Hunter "L") and less red (Hunter "a") than were grilled chops. Broiled chops required less force to shear when cooked to 76.6C than to 71.1C. Grilling pork chops to 71.1C at either 176.6 or 204.4C appears to result in the highest overall pork chop quality in this experiment. Equipment and internal temperature impacted pork chop yield, cook time and tenderness, while equipment type impacted cook time and color characteristics