Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Chiavaro, Emma; Rinaldi, Massimiliano; Vittadini, Elena; Barbanti, Davide

doi:10.1016/j.jfoodeng.2009.01.010

Cited by 65 publications

(54 citation statements)

References 28 publications

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“…Cooking loss measures the ability of the system, e.g. meat emulsion, to bind water and fat after protein denaturation, thus it affects meat quality and has high economical importance (Chiavaro, Rinaldi, Vittadini, & Barbanti, 2009;Hayes, Stepanyan, Allen, O'Grady, & Kerry, 2011). Results of weight losses measurement are presented in Table 4.…”

Section: Resultsmentioning

confidence: 99%

Effect of walnut green husk addition on some quality properties of cooked sausages

Salejda

Janiewicz

Korzeniowska

et al. 2016

LWT - Food Science and Technology

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Section: Resultsmentioning

confidence: 99%

Effect of walnut green husk addition on some quality properties of cooked sausages

Salejda

Janiewicz

Korzeniowska

et al. 2016

LWT - Food Science and Technology

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“…The same tendency was observed for results of cooking yield. The increase of weight losses might be related to low pH values of batters, which decreases the ability of experimental emulsions to bind water and fat after protein denaturation [33,34]. High acidity of experimental batters might be caused by addition of plant material, which was characterized by titratable acidity at 23.69% ± 0.98 malic acid and high vitamin C and malic acid content (1895 mg/100 g DW and 948 mg/100 g DW, resp.).…”

Section: Resultsmentioning

confidence: 99%

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

Salejda¹,

Nawirska-Olszańska²,

Janiewicz³

et al. 2017

Journal of Food Quality

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The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.

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“…Research conducted on pork revealed that the quality of pork roasted in traditional oven in comparison with pork cooked in convectionsteam oven was similar. The temperature 180°C and steam saturation of 40-50% applied during pork preparation was comparable to fried or roasted meat (Chiavaro et al, 2009;Guzek et al, 2012).…”

Section: Introductionmentioning

confidence: 85%

“…However, in this study it was hardly related to texture values. In the study by Chiavaro et al (2009) it was concluded that cooking the pork meat in convection oven with steam, lowers the cooking time, but increases hardness and paleness of samples. There were also higher cook losses observed.…”

Section: Colour Assessmentmentioning

confidence: 99%

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven

Zając

Kącik

Palka

et al. 2015

Acta Sci Pol Technol Aliment

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Background. Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and fl avoursome comparing to conventional cooking techniques. Materials and methods. Beef steaks from muscles semitendinosus and biceps femoris were cooked in convection-steam oven at three humidity levels: 10, 60 and 100%. Chemical composition, including total and insoluble collagen content and cook losses were analysed along with the texture and colour parameters. Results. M. biceps femoris was the hardest and the most chewy at 100% steam saturation level and hardness measured for m. semitendinosus was the lowest at 10% of vapour injection. Changing the steam conditions in the oven chamber did not affect the detectable colour differences of m. biceps femoris, but it was signifi cant for m. semitendinosus. Applying 100% steam saturation caused higher cook losses and the increase of insoluble collagen fractions in both analysed muscles. Conclusions. The results are benefi cial for caterers using steam-convection ovens in terms of providing evidence that the heating conditions should be applied individually depending on the muscle used. The tenderness of m. semitendinosus muscle cooked at 10% steam saturation level was comparable to the tenderness obtained for the same muscle aged for 10 days and cooked with 100% steam saturation. Steaks from m. biceps femoris muscle should be cooked with maximum 60% saturation level to obtain higher tenderness.

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Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Cited by 65 publications

References 28 publications

Effect of walnut green husk addition on some quality properties of cooked sausages

Effect of walnut green husk addition on some quality properties of cooked sausages

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven

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