Open AccessPhysico-chemical and sensory characteristics of porkloin roast cooked to three internal temperatures
Author(s) -
O.G. Soniran,
A. Okubanjo
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v29i1.1547
Subject(s) - loin , tenderness , food science , flavour , chemistry , cooked meat , sensory analysis , proximate , cooking methods
The experiment was conducted to examine the effects of three cooking internal temperatures (65. 75 or 85'C) on the physical, chemical and sensory characteristics of pork. Pork muscle, Longissimus dorsi, used were collected immediately after slaughter dnd stored overnight at -18°C. Loins were removed, allowed to thaw at room temperature, and cut into fifteen chops with an average weight of 300g. The chops were randomly allocated to three internal temperatures, 65, 75 or 85°C and transferred into the oven where they were roast cooked until the desired internal temperature was reached. The cooked weight, cooking loss, Warner Bratzler shear value and proximate composition were determined on cooked pork. Sensory attributes were also assessed by a 10-member panel using a 9-point hedonic scale. The results of the study indicated that final internal cooking Temperature had no effect (P>0.05) on cooking loss und shear value. No significant effect was observed on tenderness, juiciness and flavour. Overall acceptability was significantly p 0.05) of the pork loin.