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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Veröffentlicht in:Meat science 2005-05, Vol.70 (1), p.75-81
Hauptverfasser: Bertram, Hanne Christine, Aaslyng, Margit Dall, Andersen, Henrik J.
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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
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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. 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source Elsevier ScienceDirect Journals
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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