SAMPLING PORK LOIN FOR COOKING TESTS a

Section: Resultsmentioning

confidence: 99%

Tenderness of Beef.

Cover

Hostetler

Ritchey

1962

“…However, they stated, '(the order of the roasts should always be rotated in the experiment." Mackey and Oliver (1954) reported differences associated with the position of chops within pork loins, and pointed out, "The sampling procedure for pork loin chops must therefore take into consideration positional differences among chops through-out the loin. These positional effects can usually be handled by means of an appropriate experimental design.…”

Section: Methodsmentioning

confidence: 99%

“…Satorius and Child (1938) reported cooking losses to be slightly (1.55%) but significantly (P = 0.05) higher for roasts from the rib than for roasts from the loin end of center pork loins roasted to 84°C. Mackey and Oliver (1954) found that with loins from two animals there was a trend for cooking losses from chops to increase from rib to loin end, but differences attributable to position were not significant when data for three loins were analyzed. According to Batcher and Dawson (1960) the flavor of the LD is similar from anterior to posterior ends.…”

Section: Introductionmentioning

confidence: 91%

“…Since storage periods were assigned to roasts from the anterior to the posterior position, no significant differences in either tenderness scores or shear values attributable to storage may indicate no significant differences from the anterior to the posterior of the LD. Mackey and Oliver (1954) cut three pair of pork loins into l-in. chops, numbered 1 to 18 from the rib to the loin end.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variation of Selected Factors from the Anterior to Posterior of Pork Loin

Harrison

Anderson

Baird

et al. 1967

Data from three experimentssuggest that designs for studies using pork loin should consider variations within the loin from the 4th rib to the anterior end of the hip bone. Of the factors measured on anterior, middle, and posterior sections in the loin, only tenderness and flavor of the LD were similar for all three sections in all three experiments. The middle section lost less weight during cooking, produced the most press fluid, and was the least tender in all experiments. The anterior section required significantly longer total cooking time than middle or posterior sections, whereas there was no factor in which the posterior section usually differed from the other two sections.

“…Much early research focused on the influence of cooking and endpoint temperatures on various quality characteristics. Mackey and Oliver (1954) evaluated pork loin sampling methods for cooking tests, and Tuomy and Lechnir (1964) reported the effect of cooking temperature and time on the tenderness of pork. Holmes et al (1966) evaluated the effect of internal temperature on eating quality of broiled chops.…”

Section: Introductionmentioning

confidence: 99%

Prediction of Pork and Lamb Meat Quality Characteristics

Zondagh

Holmes

Rowe

et al. 1986

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.