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 |
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| container_title | Journal of food science |
| container_volume | 57 |
| creator | Larson, E.M. (Iowa State Univ., Ames, IA) Holm, E.T Marchello, M.J Slanger, W.D |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb06841.x |
| format | Article |
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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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb06841.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1992-11, Vol.57 (6), p.1300-1303 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Physical and sensory characteristics of fresh pork leg roasts cooked at low temperatures |
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