Low temperature cooking of pork meat — Physicochemical and sensory aspects. (August 2016)

• Record Type: Journal Article
• Authors: Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter
• Is Part Of: Meat science. Volume 118(2016:Aug.)
• Page Start: 82
• Page End: 88
• Publication Date: 2016-08
• Subjects: Pork meat -- Low temperature -- Sensory evaluation -- Tenderness -- Juiciness; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.03.026
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20 h at 53 °C or 58 °C (LTLT 53 °C or 58 °C) showed considerable effects on meat tenderization. Heating to a core temperature of 60 °C (low temperature method = LT) at 60 °C oven temperature resulted in less tender but clearly juicier meat. LTLT 53 °C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58 °C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80 °C at 180 °C oven temperature resulted in low eating quality due to high toughness and low juiciness. Highlights: Low temperature cooking of pork meat improves cooking yield and juiciness. Prolonged cooking below 60 °C leads to pork meat tenderization. Particularly tender meat is not necessarily needed to gain consumers' acceptance. Cooking losses have to be minimized to avoid unpleasant, crumbly meat texture.