Premium
Physical and Sensory Characteristics of Fresh Pork Leg Roasts Cooked at Low Temperatures
Author(s) -
LARSON E.M.,
HOLM E.T.,
MARCHELLO M.J.,
SLANGER W.D.
Publication year - 1992
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.1365-2621.1992.tb06841.x
Subject(s) - food science , flavor , chemistry , mesophile , bacteria , biology , genetics
The effects of oven temperatures of 82, 93, 121 and 163°C were studied using 31 fresh pork leg roasts cooked to 74°C in oven bags. Warmed‐over‐flavor (WOF) was measured by sensory analysis after holding 3 hr at 68°C and after holding 24 hr at 2°C and then reheating to 68°C prior to serving. Roasts cooked at 82 and 93°C tended to have less WOF after refrigeration and reheating than roasts cooked at 121 and 163°C. Roasts cooked at 93°C had fewer aerobic mesophilic bacteria than those cooked at 121 and 163°C. In general, objective and sensory perception measurements indicated that roasts cooked at 82 and 93°C were of higher quality.