Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.

@article{Prestat2002CookingMA,
  title={Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.},
  author={C Prestat and J\orgen Grue Jensen and F. K. Mckeith and Matthew S. Brewer},
  journal={Meat science},
  year={2002},
  volume={60 4},
  pages={395-400}
}
The objective of this study was to evaluate the effects of pumping, cooking method and endpoint temperature on quality of fresh pork chops. The longissimus was removed from 30 paired pork sides. One side was pumped to 110% of original weight (0.4% phosphate, 0.4% salt+added water). Chops were cut (2.5 cm thick) then fried or grilled to 70 or 80 °C. As endpoint temperature increased from 70 to 80 °C, pork flavor increased (P<0.05) from 95 to 104 (on a 150 point scale) for pumped samples but… CONTINUE READING

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