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PALATABILITY OF BONELESS FRESH PORK HAM AND LEG OF LAMB PREPARED BY INTERRUPTED COOKING PRIOR TO FROZEN STORAGE
Author(s) -
KORSCHGEN BERNICE M.,
BALDWIN RUTH E.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03298.x
Subject(s) - palatability , tenderness , roasting , food science , chemistry , flavor , loin , sodium , antioxidant , biochemistry , organic chemistry
SUMMARY –Boneless fresh pork hams and legs of lamb were scored acceptable or above in palatability when prepared by the “roasteak’ procedure, involving preroasting to 44°C, slicing and chilling or freezing for as long as 6 months before grilling. Significant differences in means for flavor and juiciness indicated that an antioxidant dip (sodium tripolyphosphate‐sodium ascorbate) is advisable for pork roasteaks subjected to freezing, but no such advantage was noted for antioxidant treatment of lamb roasteaks. Although there were differences in tenderness due to muscle within roasteak slices, meat from both muscles of both species was acceptable to the panel in this attribute. Total cooking losses for the roasteak method were higher than for one‐step roasting.