Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/23:00132324 RIV/62157124:16270/23:43880664

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Gastronomy and Food Science

ISSN

1878-450X

e-ISSN

1878-4518

Svazek periodika

32

Číslo periodika v rámci svazku

June

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

001009328100001

EID výsledku v databázi Scopus

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