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LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS.

Author(s) : JONES H. E. Jr

Type of article: Article

Summary

THE EFFECTS OF OVEN TEMPERATURE 366, 394, 422 OR 436 K (93, 121, 149 OR 163 C) AND STATE (THAWED OR FROZEN) ON 64 LOIN ROASTS WERE STUDIED. FROZEN ROASTS REQUIRED 1.3 TIMES LONGER TO COOK, WERE MORE JUICY AND ACCEPTABLE, AND CONTAINED MORE MOISTURE THAN THAWED ROASTS. ROASTING AT 394 K PRODUCED THE LEAST LOSSES AND NO DIFFERENCE IN MEAT PALATABILITY FROM THE HIGHER OVEN TEMPERATURES. THE 366 K OVEN TEMPERATURE PRODUCED THE LEAST JUICY BUT THE MOST TENDER MUSCLE WITH THE LONGEST COOKING TIMES AND HIGHEST LOSSES. ANIMALS WERE THE LARGEST SOURCE OF VARIANCE.

Details

  • Original title: LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS.
  • Record ID : 1981-0152
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 178-181; 1 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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