Physical and sensory characteristics of fresh pork leg roasts cooked at low temperatures

Physical and sensory characteristics of fresh pork leg roasts cooked at low temperatures

The effects of oven temperatures of 82, 93, 121 and 163 degrees C were studied using 31 fresh pork leg roasts cooked to 74 degrees C in oven bags. Warmed-over-flavor (WOF) was measured by sensory analysis after holding 3 hr at 68 degrees C and after holding 24 hr at 2 degrees C and then reheating to...

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Veröffentlicht in:Journal of food science 1992-11, Vol.57 (6), p.1300-1303
Hauptverfasser: Larson, E.M. (Iowa State Univ., Ames, IA), Holm, E.T, Marchello, M.J, Slanger, W.D
Format: Artikel
Sprache:eng
Schlagworte:
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
AROMA
CARNE DE CERDO
COCCION
Cooking
CUISSON
FLAVEUR
flavor
Food science
leg roast
METHODE
METODOS
Pork
Taste
TEMPERATURA
TEMPERATURE
tenderness
TENDRETE
TERNURA
TEXTURA
TEXTURE
VIANDE PORCINE
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Zusammenfassung:The effects of oven temperatures of 82, 93, 121 and 163 degrees C were studied using 31 fresh pork leg roasts cooked to 74 degrees C in oven bags. Warmed-over-flavor (WOF) was measured by sensory analysis after holding 3 hr at 68 degrees C and after holding 24 hr at 2 degrees C and then reheating to 68 degrees C prior to serving. Roasts cooked at 82 and 93 degrees C tended to have less WOF after refrigeration and reheating than roasts cooked at 121 and 163 degrees C. Roasts cooked at 93 degrees C had fewer aerobic mesophilic bacteria than those cooked at 121 and 163 degrees C. In general, objective and sensory perception measurements indicated that roasts cooked at 82 and 93 degrees C were of higher quality
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb06841.x