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SENSORY AND CHEMICAL CHARACTERISTICS OF PORK CHOPS AS AFFECTED BY PRECOOKING, CURING AND FROZEN STORAGE.

Author(s) : MILLER L. F., HEDRICK H. B., BAILEY M. E.

Type of article: Article

Summary

FOUR PROCEDURES WERE COMPARED AS METHODS OF REDUCING WARMED-OVER FLAVOUR (WOF) OF PORK CHOPS DURING STORAGE FOR 84 DAYS AT 255 K (-18 DEG C). THESE PROCEDURES WERE (1) OVEN-BROILED CHOPS, (2) CHOPS PRECOOKED WITH NO ADDITIVES, (3) CHOPS CURED WITH 0.5% SALT AND 40 PPM SODIUM NITRITE AND PRECOOKED, AND (4) CHOPS CURED WITH 2% SALT AND 120 PPM SODIUM NITRITE AND PRECOOKED. CHOPS FROM THE THREE PRECOOKED TREATMENTS WERE MORE TENDER. NITRITE INHIBITED WOF DEVELOPMENT OF PRECOOKED CHOPS AND 40 PPM NITRITE WAS NEARLY AS EFFECTIVE AS 120 PPM.

Details

  • Original title: SENSORY AND CHEMICAL CHARACTERISTICS OF PORK CHOPS AS AFFECTED BY PRECOOKING, CURING AND FROZEN STORAGE.
  • Record ID : 1985-2479
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 2; 1985.03-04; 478-481; 3 fig.; 2 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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