The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Elena Vittadini; Massimiliano Rinaldi; Emma Chiavaro; Davide Barbanti; Roberto Massini

doi:10.1016/j.meatsci.2004.11.005

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Meat Sci. 2005 Apr;69(4):749-56. doi: 10.1016/j.meatsci.2004.11.005. Epub 2004 Dec 15.

Authors

Elena Vittadini¹, Massimiliano Rinaldi, Emma Chiavaro, Davide Barbanti, Roberto Massini

Affiliation

¹ Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, 3100 Parma, Italy.

PMID: 22063153
DOI: 10.1016/j.meatsci.2004.11.005

Abstract

The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.