The influences of three different culinary methods: cooking, sous vide and grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In-mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes. Sous-vide results show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time. Sous-vide also resulted in lower values for number of chews and total exposure time associated with oral processing.
Keywords: cooking; food chewing behavior; grilling; particle size distribution; pork ham; sous-vide; temporal dominance of sensations.
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