Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study
Low-field NMR T 2 relaxation was measured continuously during cooking of pork samples ( m. longissimus dorsi) to a final temperature of 75 °C. Simultaneously the remaining muscle was cooked in an oven to a core temperature of either 62 or 75 °C and subsequently evaluated by a sensory panel. Highly s...
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creator | Bertram, Hanne Christine Aaslyng, Margit Dall Andersen, Henrik J. |
description | Low-field NMR
T
2 relaxation was measured continuously during cooking of pork samples (
m. longissimus dorsi) to a final temperature of 75 °C. Simultaneously the remaining muscle was cooked in an oven to a core temperature of either 62 or 75 °C and subsequently evaluated by a sensory panel. Highly significant effects of final cooking temperature on the sensory attributes juiciness (initial and final), hardness, tenderness, crumbliness and chewing time were found. Juiciness and tenderness decreased with increasing temperature, while hardness, crumbliness and chewing time increased with increasing temperature. Distributed
T
2 relaxation data revealed marked effects of temperature (62 vs. 75 °C) on the water distribution within the meat. Partial least squares (PLS) regressions were used to examine a potential prediction of sensory attributes from the distributed
T
2 relaxation data, and high correlations were obtained. Moreover, loadings from the PLS regressions were analysed to evaluate the alterations in the water distribution as a function of temperature that contribute to changes in juiciness. This analysis revealed that the reduction in juiciness at 75 °C can be ascribed to changes in the size of the pores confining the myofibrillar water together with an expulsion of water. |
doi_str_mv | 10.1016/j.meatsci.2004.12.002 |
format | Article |
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T
2 relaxation was measured continuously during cooking of pork samples (
m. longissimus dorsi) to a final temperature of 75 °C. Simultaneously the remaining muscle was cooked in an oven to a core temperature of either 62 or 75 °C and subsequently evaluated by a sensory panel. Highly significant effects of final cooking temperature on the sensory attributes juiciness (initial and final), hardness, tenderness, crumbliness and chewing time were found. Juiciness and tenderness decreased with increasing temperature, while hardness, crumbliness and chewing time increased with increasing temperature. Distributed
T
2 relaxation data revealed marked effects of temperature (62 vs. 75 °C) on the water distribution within the meat. Partial least squares (PLS) regressions were used to examine a potential prediction of sensory attributes from the distributed
T
2 relaxation data, and high correlations were obtained. Moreover, loadings from the PLS regressions were analysed to evaluate the alterations in the water distribution as a function of temperature that contribute to changes in juiciness. This analysis revealed that the reduction in juiciness at 75 °C can be ascribed to changes in the size of the pores confining the myofibrillar water together with an expulsion of water.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2004.12.002</identifier><identifier>PMID: 22063282</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; cooked foods ; cooking ; cooking loss ; cooking quality ; Food industries ; Fundamental and applied biological sciences. Psychology ; hardness ; Heat-treatment ; internal temperature ; Juiciness ; longissimus dorsi ; Meat ; Meat and meat product industries ; meat tenderness ; Myofibrillar water ; nuclear magnetic resonance spectroscopy ; ovens ; Packing method ; pork ; sensory evaluation ; stress relaxation ; T2 relaxation ; temperature ; water activity ; water content</subject><ispartof>Meat science, 2005-05, Vol.70 (1), p.75-81</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484t-8b2204975f28aaacd7415c32cfeeb0dee4869f1858a4229f51bb8f611ef5f42b3</citedby><cites>FETCH-LOGICAL-c484t-8b2204975f28aaacd7415c32cfeeb0dee4869f1858a4229f51bb8f611ef5f42b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174004003043$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16592937$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22063282$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bertram, Hanne Christine</creatorcontrib><creatorcontrib>Aaslyng, Margit Dall</creatorcontrib><creatorcontrib>Andersen, Henrik J.</creatorcontrib><title>Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Low-field NMR
T
2 relaxation was measured continuously during cooking of pork samples (
m. longissimus dorsi) to a final temperature of 75 °C. Simultaneously the remaining muscle was cooked in an oven to a core temperature of either 62 or 75 °C and subsequently evaluated by a sensory panel. Highly significant effects of final cooking temperature on the sensory attributes juiciness (initial and final), hardness, tenderness, crumbliness and chewing time were found. Juiciness and tenderness decreased with increasing temperature, while hardness, crumbliness and chewing time increased with increasing temperature. Distributed
T
2 relaxation data revealed marked effects of temperature (62 vs. 75 °C) on the water distribution within the meat. Partial least squares (PLS) regressions were used to examine a potential prediction of sensory attributes from the distributed
T
2 relaxation data, and high correlations were obtained. Moreover, loadings from the PLS regressions were analysed to evaluate the alterations in the water distribution as a function of temperature that contribute to changes in juiciness. This analysis revealed that the reduction in juiciness at 75 °C can be ascribed to changes in the size of the pores confining the myofibrillar water together with an expulsion of water.</description><subject>Biological and medical sciences</subject><subject>cooked foods</subject><subject>cooking</subject><subject>cooking loss</subject><subject>cooking quality</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hardness</subject><subject>Heat-treatment</subject><subject>internal temperature</subject><subject>Juiciness</subject><subject>longissimus dorsi</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>meat tenderness</subject><subject>Myofibrillar water</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>ovens</subject><subject>Packing method</subject><subject>pork</subject><subject>sensory evaluation</subject><subject>stress relaxation</subject><subject>T2 relaxation</subject><subject>temperature</subject><subject>water activity</subject><subject>water content</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1TAQhS0EopfCIwDeIDYk2I6TOCuEqvIjFZCAri3HHre-TeJgO1R3xzv0DXkSfJsLiBWr8VjfOR7PQegxJSUltHm5LUdQKWpXMkJ4SVlJCLuDNlS0VcFpJe6iDalIV9CWkyP0IMYtIYRWTNxHR4yRJp_YBt2cDot2RiXnJ-wtTpeAAwy3fbx0M-4hXQNMWHt_5aYLnGCcIai0BHiBr1WCgI2LKbh-ufVQk8ERpujDDqu03kPcW88-XOGfP26wymZj7yYw-OOHz_8oYlrM7iG6Z9UQ4dGhHqPzN6dfT94VZ5_evj95fVZoLngqRJ-_wbu2tkwopbRpOa11xbQF6IkB4KLpLBW1UJyxzta074VtKAVbW8766hg9X33n4L8tEJMcXdQwDGoCv0TZESYo5VWTyXoldfAxBrByDm5UYScpkfs45FYe4pD7OCRlMseRdU8OLyz9COaP6vf-M_DsAKio1WCDmrSLf92bumNd1Wbu6cpZ5aW6CJk5_8JynIR0gghWZ-LVSkDe2HcHQeZhYNJgXACdpPHuP8P-An6iuKY</recordid><startdate>20050501</startdate><enddate>20050501</enddate><creator>Bertram, Hanne Christine</creator><creator>Aaslyng, Margit Dall</creator><creator>Andersen, Henrik J.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050501</creationdate><title>Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study</title><author>Bertram, Hanne Christine ; Aaslyng, Margit Dall ; Andersen, Henrik J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-8b2204975f28aaacd7415c32cfeeb0dee4869f1858a4229f51bb8f611ef5f42b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>cooked foods</topic><topic>cooking</topic><topic>cooking loss</topic><topic>cooking quality</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hardness</topic><topic>Heat-treatment</topic><topic>internal temperature</topic><topic>Juiciness</topic><topic>longissimus dorsi</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>meat tenderness</topic><topic>Myofibrillar water</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>ovens</topic><topic>Packing method</topic><topic>pork</topic><topic>sensory evaluation</topic><topic>stress relaxation</topic><topic>T2 relaxation</topic><topic>temperature</topic><topic>water activity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bertram, Hanne Christine</creatorcontrib><creatorcontrib>Aaslyng, Margit Dall</creatorcontrib><creatorcontrib>Andersen, Henrik J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bertram, Hanne Christine</au><au>Aaslyng, Margit Dall</au><au>Andersen, Henrik J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2005-05-01</date><risdate>2005</risdate><volume>70</volume><issue>1</issue><spage>75</spage><epage>81</epage><pages>75-81</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Low-field NMR
T
2 relaxation was measured continuously during cooking of pork samples (
m. longissimus dorsi) to a final temperature of 75 °C. Simultaneously the remaining muscle was cooked in an oven to a core temperature of either 62 or 75 °C and subsequently evaluated by a sensory panel. Highly significant effects of final cooking temperature on the sensory attributes juiciness (initial and final), hardness, tenderness, crumbliness and chewing time were found. Juiciness and tenderness decreased with increasing temperature, while hardness, crumbliness and chewing time increased with increasing temperature. Distributed
T
2 relaxation data revealed marked effects of temperature (62 vs. 75 °C) on the water distribution within the meat. Partial least squares (PLS) regressions were used to examine a potential prediction of sensory attributes from the distributed
T
2 relaxation data, and high correlations were obtained. Moreover, loadings from the PLS regressions were analysed to evaluate the alterations in the water distribution as a function of temperature that contribute to changes in juiciness. This analysis revealed that the reduction in juiciness at 75 °C can be ascribed to changes in the size of the pores confining the myofibrillar water together with an expulsion of water.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22063282</pmid><doi>10.1016/j.meatsci.2004.12.002</doi><tpages>7</tpages></addata></record> |
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subjects | Biological and medical sciences cooked foods cooking cooking loss cooking quality Food industries Fundamental and applied biological sciences. Psychology hardness Heat-treatment internal temperature Juiciness longissimus dorsi Meat Meat and meat product industries meat tenderness Myofibrillar water nuclear magnetic resonance spectroscopy ovens Packing method pork sensory evaluation stress relaxation T2 relaxation temperature water activity water content |
title | Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study |
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