Premium
MICROWAVE AND CONVENTIONAL PRECOOKING OF HOT AND COLD PROCESSED PORK LOINS
Author(s) -
MONTGOMERY T. H.,
RAMSEY C. B.,
LEE R. W.
Publication year - 1977
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.1365-2621.1977.tb01488.x
Subject(s) - loin , tenderness , palatability , roasting , food science , materials science , chemistry , metallurgy
20 barrows were used to study the effects of hot and cold processing of pork loin chops and roasts precooked by conventional or microwave methods. Cooking time, losses, palatability and histological characteristics were determined. Precooking of hot processed chops appeared unfeasible due to decreased tenderness related to muscle contraction. Precooking of hot processed roasts by conventional roasting appeared feasible because of lower cooking losses and acceptable tenderness as compared to that of cold processed roasts. Microwave precooking of chops and roasts was less desirable than conventional precooking because of increased cooking losses and decreased tenderness. Sarcomere length and fiber diameter were related to muscle tenderness.