What influences cooking losses, tenderness, and juiciness while cooking pork meat?

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879302" target="_blank" >RIV/62157124:16270/21:43879302 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14110/21:00124176
Result on the web
<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:000678204000070" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:000678204000070</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
What influences cooking losses, tenderness, and juiciness while cooking pork meat?
Original language description
The aim of the present study was to determine cooking losses in selected types of pork meat (neck, loin, shoulder, belly) during various kinds of cooking. Principal component analysis was used to investigate the general relationships between cooking losses, pH value of fresh meat, salt (%J, Warner-Bratzler 1W-B) shear force and sensory properties of meat. Pork loin samples treated with a salt level of 0 or 0.5% showed higher cooking losses and lower juiciness than samples treated with a salt level of 1.0 or 1.5%. Roasting in the convection oven seems to be the most suitable method of cooking pork, leading to the best results for the evaluation of tenderness, flavour and the lowest value of W-B.
Czech name
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Czech description
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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

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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