The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi
The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatmen...
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| Veröffentlicht in: | Meat science 2005-04, Vol.69 (4), p.749-756 |
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| container_end_page | 756 |
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| container_issue | 4 |
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| container_title | Meat science |
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| creator | Vittadini, Elena Rinaldi, Massimiliano Chiavaro, Emma Barbanti, Davide Massini, Roberto |
| description | The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork
Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones. |
| doi_str_mv | 10.1016/j.meatsci.2004.11.005 |
| format | Article |
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Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.</description><subject>Biological and medical sciences</subject><subject>Color</subject><subject>cooking</subject><subject>cooking quality</subject><subject>Food industries</subject><subject>Forced convection/steam combined</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>longissimus dorsi</subject><subject>Meat and meat product industries</subject><subject>meat tenderness</subject><subject>Pork</subject><subject>shrinkage</subject><subject>temperature</subject><subject>Tenderness</subject><subject>texture</subject><subject>Weight loss</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkU1vEzEQhi0EomnhJwC-IE67jD_264SqCgpSJA60Z8uxZ1Onu3Zqeyvl3-MoAY6cPHr1zOuZdwh5x6BmwNrPu3pGnZNxNQeQNWM1QPOCrFjfiUoy0b8kKxAwVKyTcEEuU9oBABO8f00uOIdWsEasSLx7QIrjiCbTMFLrShnRZ2qCfy6iC76U4dH5LZ0xPwSbaJFy6XI-5bjMBdYTfVr05PKBam_pweFkj277EB_pOvitS8nNS6I2xOTekFejnhK-Pb9X5P7b17ub79X65-2Pm-t1ZWQvc4V9a3k7bHjDukYYxE3fDJbzEXkR0GgYBAgpG2MMBwYDZ9huuNSaNSOgEVfk08l3H8PTgimr2SWD06Q9hiWpAXjPeCtFIZsTaWJIKeKo9tHNOh4UA3VMW-3UOW11TFsxpkrape_9-YdlM6P92_Un3gJ8PAM6GT2NUXvj0j_3VpZVO1m4Dydu1EHpbSzM_a-ylAAYOs77oRBfTgSWxJ4dRlWGQW_QuljOpGxw_xn2N4ewqsY</recordid><startdate>20050401</startdate><enddate>20050401</enddate><creator>Vittadini, Elena</creator><creator>Rinaldi, Massimiliano</creator><creator>Chiavaro, Emma</creator><creator>Barbanti, Davide</creator><creator>Massini, Roberto</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>20050401</creationdate><title>The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi</title><author>Vittadini, Elena ; Rinaldi, Massimiliano ; Chiavaro, Emma ; Barbanti, Davide ; Massini, Roberto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-e86d269b251753ceeb859d22fe2175eca09303445ccc2010921e6b24aa15f0ec3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>Color</topic><topic>cooking</topic><topic>cooking quality</topic><topic>Food industries</topic><topic>Forced convection/steam combined</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>longissimus dorsi</topic><topic>Meat and meat product industries</topic><topic>meat tenderness</topic><topic>Pork</topic><topic>shrinkage</topic><topic>temperature</topic><topic>Tenderness</topic><topic>texture</topic><topic>Weight loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vittadini, Elena</creatorcontrib><creatorcontrib>Rinaldi, Massimiliano</creatorcontrib><creatorcontrib>Chiavaro, Emma</creatorcontrib><creatorcontrib>Barbanti, Davide</creatorcontrib><creatorcontrib>Massini, Roberto</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>Vittadini, Elena</au><au>Rinaldi, Massimiliano</au><au>Chiavaro, Emma</au><au>Barbanti, Davide</au><au>Massini, Roberto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2005-04-01</date><risdate>2005</risdate><volume>69</volume><issue>4</issue><spage>749</spage><epage>756</epage><pages>749-756</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork
Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22063153</pmid><doi>10.1016/j.meatsci.2004.11.005</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2005-04, Vol.69 (4), p.749-756 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Color cooking cooking quality Food industries Forced convection/steam combined Fundamental and applied biological sciences. Psychology longissimus dorsi Meat and meat product industries meat tenderness Pork shrinkage temperature Tenderness texture Weight loss |
| title | The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi |
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