Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint Temperatures

Abstract

Six treatment combinations for determination of cholesterol and selected quality attributes of pork tenderloin steaks were studied with three oven types (conventional, convection and microwave) and two internal endpoint temperatures (7 1 "C and 77°C). In general, pork tenderloin steaks heated in the microwave oven had lower evaporative loss and higher drip loss. Cholesterol (wet weight basis) of the pork steaks was not affected by oven type; however, heating to the higher internal endpoint temperature (77°C) increased (concentrated) the cholesterol. On a dry weight basis, microwave-heated steaks contained more cholesterol when compared to conventional and convection-heated samples.

Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork

“…Microwaved chops displayed slightly higher values than other cooking methods. Prusa and Hughes (1986) also found that microwave-cooked pork tenderloin steaks contained more cholesterol than steaks heated in a conventional oven. These results were attributed to less cholesterol lost in the cook drip during the short heating period.…”

Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

“…Although no difference (P>O.O5) existed in cholesterol level due to internal temperature, a slight progressive increase was observed with increased internal temperature. Previous reports (Prusa and Hughes, 1986;Rhee et al, 1982;Slover et al, 1987) indicated that cholesterol of meat was concentrated upon heating, primarily through the removal of water.…”

EFFECTS OF MATURATION RATE, MARBLING AND COOKING ON THE FAT, CHOLESTEROL AND LIPID PHOSPHORUS COMPOSITION OF BEEF MUSCLE1

“…Rhee el al. (1982a,b) and Prusa and Hughes (1986) have reported an increase in cholesterol concentration due to cooking. The values obtained by these workers are similar to those found for uncooked and cooked muscle in this study.…”