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EFFECTS OF EXTERNAL FAT COVER, BONE REMOVAL AND ENDPOINT COOKING TEMPERATURE ON SENSORY ATTRIBUTES AND COMPOSITION OF PORK CENTER LOIN CHOPS AND ROASTS
Author(s) -
SIEMENS A. L.,
HEYMANN H.,
HEDRICK H. B.,
KARRASCH M. A.,
ELLERSIECK M.,
EGGEMAN M. K.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00468.x
Subject(s) - loin , chewiness , food science , chemistry
. Effects of fat cover, bone removal and endpoint cooking temperature on proximate and sensory characteristics of pork center loin chops were investigated. Only brown color of broiled chops was affected by presence of bone and by endpoint temperature. Fat cover only affected perceived chewiness of chops. Broiled boneless chops contained higher percent fat than bone‐in chops. There were no differences in protein, fat or moisture percentages in cooked chops due to fat cover. Higher internal temperature decreased percent moisture and increased percent protein. Percent fat did not differ due to internal temperature. A consumer study to determine the degree of liking of pork center loin roasts showed that consumers preferred roasts with no fat cover more than roasts with 0.6 cm fat cover and roasts cooked to 71.1°C compared to roasts cooked to 76.7°C. There was no difference in preference between boneless and bone‐in roasts.