Influence of Heating Methods

Paul, Pauline C.

doi:10.1016/b978-0-87055-184-0.50026-9

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…Lack of understanding of meat cookery principles often results in the serving of inferior quality entrees . The method of cookery and degree of doneness is usually based on personal preference with limited regard for final product quality and yield (Paul 1975). Performance of products during final preparation is critical to the perceived value and product acceptance (Mandigo 1989).…”

Section: Introductionmentioning

confidence: 99%

“…Performance of products during final preparation is critical to the perceived value and product acceptance (Mandigo 1989). Equipment used in preparation ofmeat influences quality characteristics (Paul 1975). Weir et al (1 962) reported increased yields and longer cooking time for skillet braised pork chops than for household oven broiled chops.…”

Section: Introductionmentioning

confidence: 99%

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IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS¹

Hamouz¹,

Eilert

Mandigo

et al. 1996

Journal of Food Quality

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Yield and quality characteristics of boneless pork chops were evaluated using a 2 x 3 x 2 split-plot design with two equipment types (broiler, grill), three equipment temperatures (1 76.6, 204.4, 232.2C) and two final internal temperatures (71.1 and 76.6 C). Equipment temperatures of 232.2C decreased yield when compared with equipment temperatures of 176.6 and 204.4C. Cooking time was reduced at equipment temperatures above 204.4C but increased as internal temperature increased. Sensory tenderness ratings, averaged over both equipment types, were greater for chops cooked to 76.6C than for chops cooked to 71. IC. Broiling pork chops required more time (20.9 min) than grilling (15.8 min). Broiled chops were lighter (Hunter "L'? and less red (Hunter "a'? than were grilled chops. Broiled chops required less force to shear when cooked to 76.6C than to 71.1 C. Grilling pork chops to 71.1 C at either 1 76.6 or 204.4C appears to result in the highest overall pork chop quality in this experiment. Equipment and internal temperature impacted pork chop yield, cook time and tenderness, while equipment type impacted cook time and color characteristics.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS¹

Hamouz¹,

Eilert

Mandigo

et al. 1996

Journal of Food Quality

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“…Horsfield and Taylor (1976) used leg of pork which, compared with cutlet and ham, is meat with a high content of connective tissue . Dransfield et al (1984) roasted cutlets in an oven to a final internal temperature between 85 to 90 "c, which is 10-15 "c higher than the general recommendations for cooking roast pork (Paul 1975). Furthermore, a n effect of end-point temperature on the relationships between the profile attributes has been observed (Dransfield et al 1984).…”

Section: Introductionmentioning

confidence: 99%

Sensory Properties of Pork, as Influenced by Cooking Temperature and Breed

Fjelkner-Modig¹

1986

Journal of Food Quality

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Samples of M. longissimus dorsi were taken from identicallyreared pure bred pigs of the Hampshire (n = 50), Swedish Landrace (n = 30) and Swedish Yorkshire (n = 51) breeds and sensory evaluated after being fried to 60, 68 and 80°C. A sensory profile comprising three juiciness attributes, i.e., visible juiciness, initial juiciness and dryness in mouth, four tenderness attributes, i.e., hardness, stringyness, chewing time and chewing residual, and the attribute elasticity was developed. The relationships between the different attributes were to some extent influenced by final frying temperature. A final fiying temperature of 68°C -or even somewhat lower -seems to be the most suitable one from a sensory point of view. The meat is then juicy and tender, no longer having any rZawness" left, as at 60°C.There is a marked influence of breed on the eating quality. H a m p shire is more tender and more juicy than Swedish Landrace, which in turn is more tender and more juicy than Swedish Yorkshire. A breed difference was also noted in the susceptibility to heating. A higher loss in eating quality was noted for Hampshire and Journal of Food Quality 9 (1986) 89-105. All Rights Reserved. @Copyright 1986 by Food & Nutrition Press, Inc., Westport, Connecticut. 89 90 S. FJELKNER-MODIG Swedish Landrace than for Swedish Yorkshire when the final frying temperature was increased. Hampshire had a somewhat higher frying loss than the other two breeds, but it did not result in the least juicy product which indicates that the sensory property juiciness is not directly correlated to the cooking yield.

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“…Flavor and textural sensory attributes are major determinates of consumer acceptance and preference of meat products (Risvik 1994). The equipment used in the preparation and holding of food products for foodservices operations influences the overall quality of food characteristics (Paul 1975).…”

Section: Introductionmentioning

confidence: 99%

Sensory Quality of Foods After Holding in Steam Table and Temperature Containment Cabinet

Bordi

Yoder

Lambert

et al. 2002

Foodservice Res Int

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Maintaining the proper temperature of foods that are cooked and then held for later service has always been a concern for the foodservice industry; however, holding the foods over periods of time without losing flavor, texture, taste, and overall quality has proven to have greater implications in the hospitality industry. In this study two types of holding equipment were tested, a temperature containment cabinet and a steam table. Three different food items were used to monitor and measure changes in the temperature and changes in the quality of the foods. All three food items used in testing were meat products. The temperature of food products held over time was measured comparing the results from the two types of equipment, and their ability to maintain temperature. Additionally the study evaluated the sensory qualities of taste, texture, appearance, and overall quality of these foods items at various time intervals from both holding devices.

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Influence of Heating Methods

Cited by 6 publications

References 16 publications

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS¹

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS¹

Sensory Properties of Pork, as Influenced by Cooking Temperature and Breed

Sensory Quality of Foods After Holding in Steam Table and Temperature Containment Cabinet

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Influence of Heating Methods

Cited by 6 publications

References 16 publications

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS1

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS1

Sensory Properties of Pork, as Influenced by Cooking Temperature and Breed

Sensory Quality of Foods After Holding in Steam Table and Temperature Containment Cabinet

Contact Info

Product

Resources

About

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS¹

IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS¹