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EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS
Author(s) -
JEREMIAH L. E.
Publication year - 1980
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.1365-2621.1980.tb02573.x
Subject(s) - palatability , tenderness , flavor , food science , chemistry
Of the fresh and cured pork cuts evaluated, ham steaks were the only cut consistently displaying increased cooking losses following frozen storage. Although the tenderness of fresh cuts tended to increase during frozen storage, the tenderness of cured cuts decreased; and the juiciness of both fresh and cured cuts decreased. In addition, flavor and overall palatability of both fresh and cured cuts decreased during frozen storage and such deterioration in these attributes appeared to result from rancidity development. The results of this study indicate that fresh chops and roasts, ham, and bacon can be stored for over 196, 196, and 112 days respectively, in any of the protective wraps evaluated without the loss of palatability.