Influence of Oven Temperature, Environment and Oven Type on Yield and Palatability Characteristics of Canadian Back and Fresh Ham Roasts1

Abstract

Enhancing pork as a foodservice center of the plate entree benefits both the foodservice and the meat industry. Yield and quality characteristics of Canadian back (CB) and fresh ham (FH) roasts cooked to 71C were evaluated in separate studies using a 3 × 3 × 2 factorial treatment design with three oven temperatures (107.2, 135.0, 162.8C), three oven types (combination, convection, conventional) and two oven environments (moist or dry). Increasing oven temperature to 162.8C decreased CB hold yield and cook time per kg and resulted in a darker external color than CB roasted at 107.2 or 135.0C. Cook time per kg was least for CB roasted in the combination (steam + heat) oven. External surface color was darkest for CB and FH roasted in the convection oven. Roast yields, slice yields and sensory tenderness scores were highest and external color scores lightest for FH roasted at 107.2C. Roasting FH in the convection oven resulted in the lowest slice yields, highest scrap yields and sensory panel tenderness. Oven temperature and type did not influence CB palatability. Kramer shear values of FH or CB were not affected by oven temperature (p > 0.05). Oven environment did not impact CB or FH yield and palatability. Overall, yield and palatability of pork roasts will be maximized at lower equipment conventional or combination oven temperatures.

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

“…As temperature increased from 86 to 96 °C, CL increased and pH value slightly declined, but there was no significant difference ( P > 0.05) between 76 and 86 °C. This is in accordance with previous studies (Hamouz et al. , 1996; Torley et al.…”

“…As temperature increased from 86 to 96°C, CL increased and pH value slightly declined, but there was no significant difference (P > 0.05) between 76 and 86°C. This is in accordance with previous studies (Hamouz et al, 1996;Torley et al, 2000;Tornberg, 2005). As above mentioned, high cooking temperature (96°C) showed a high efficiency to kill microbes (low F 70 ), but also resulted in high CL.…”

“…The WHC was measured by expressible moisture according to the procedure of Hamouz et al (1996). Briefly, duplicates of 0.30 g of meat sample were placed on a Whatman No.…”