Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16170%2F23%3A43880664" target="_blank" >RIV/62157124:16170/23:43880664 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/23:00132324 RIV/62157124:16270/23:43880664
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S1878450X23000793?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1878450X23000793?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijgfs.2023.100737" target="_blank" >10.1016/j.ijgfs.2023.100737</a>
Alternative languages
Result language
angličtina
Original language name
Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck
Original language description
A total of 336 samples of boneless pork neck were cooked and analysed. The pH values of the ground whole neck ranged from 5.9 to 6.8. Cooking losses in pork neck roasted in whole cuts ranged from 14.7% to 40.1% and they were influenced by the cooking method, but not by the salt concentration. Cooking losses in slices ranged from 14.1% to 33.1% and they were affected by the cooking method and salt concentration. Roasting in a convection oven seems to be the most suitable method of cooking pork neck in whole cuts, leading to the best results for the evaluation of tenderness, aroma and overall impression and the lowest value of Warner-Bratzler shear force. In contrast to pork neck slices, the addition of salt to ground meat resulted in a reduction to the cooking loss.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40301 - Veterinary science
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Gastronomy and Food Science
ISSN
1878-450X
e-ISSN
1878-4518
Volume of the periodical
32
Issue of the periodical within the volume
June
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
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UT code for WoS article
001009328100001
EID of the result in the Scopus database
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