Prediction of Pork and Lamb Meat Quality Characteristics

Abstract

A two-factor central composite rotatable design and corresponding response surface analysis were successfully applied to data from pork and lamb loin roasts, using cooking temperature and endpoint temperature as the two independent variables. Heating rate ("C/min), evaporation loss, cooking time, total moisture, and chromaticity coordinate (z) were found to be significantly affected (p 5 0.10) by different combinations of cooking temperatures and endpoint temperatures in pork and lamb. Additional significant variables for pork were total nitrogen, remaining protein fraction and sensory panel juiciness; and for lamb, heating rate ("C/g), drip loss, total cooking loss, expressible moisture index, total nitrogen, chromaticity coordinate (x), saturation index, and sensory panel doneness and color. Response surfaces were useful in evaluating results.

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

“…Cooking time has been found to increase with increased internal temperature (Marshall et al 1960;Pengilly and Harrison 1966;Carlin et al 1968). The longest cooking times were observed at the lowest cooking temperatures and highest final internal temperatures (Carlin et al 1965;Brady and Penfield 1982;Zondagh et al 1986).…”

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

“…Reductions in oven temperature to 148.8 or 162.8C did not increase yield for pork loin roasts cooked to an internal temperature of 85C (Weir et al 1963). No yield differences were found for pork roasts cooked to an internal temperature between 77 or 95C at equally spaced oven temperatures between 148.8 or 162.8C (Carlin et al 1965;Zondagh et al 1986). Jones etal.…”

“…Oven temperatures of 82 and 93C resulted in fresh ham roasts that were more tender and juicy than roasts cooked at 121 and 163C (Larson et al 1992). However, Foster et al (1979) and Zondagh et al (1986) reported no differences in sensory tenderness and shear force values as oven temperature increased. A significant oven X temperature interaction affected Instron adhesion peak force in Canadian back roasts (p < 0.05, Fig.…”

Interaction of Porcine Somatotropin Administration to Growing Pigs and Frozen Storage of Carcass on Lipids and Quality Characteristics of Roasts

“…Total and drip cooking losses were calculated using cooking weight loss and drip weight for each pork loin roast. Triplicate core samples of approximately 20 g were removed from a 2.50-cm center slice of a cooked roast which had been cooled to room temperature (2°C/min), frozen in liquid N2, and powdered in a kitchen blender (Zondagh et al, 1986). Powdered samples were stored in glass jars at -40°C until further analysis.…”