J. Anim Sci.
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J. Anim Sci. 1978. 46:971-976.
© 1978 American Society of Animal Science
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Microwave and Conventional Reheating of Chops from Cooked Hot and Cold Processed Pork Loin Roasts

D. H. Sigler1, C. B. Ramsey, H. E. Jones, Jr. and L. F. Tribble

Texas Tech University2, Lubbock 79409

Abstract

Loin roasts from pork carcasses were removed either prerigor (hot processed) from one side or after chilling of the opposite side for 24 hr (cold processed). The roasts were cooked to an internal temperature of 63 C before being cut into 2-cm chops either before freezing or after freezing of the roasts. Following frozen storage for as long as 19 days, chops were thawed and reheated by conventional (broiled) or microwave methods to 68 C. Cooking losses and times were lower (P<.05) for hot processed roasts than for cold processed roasts. Reheating losses of chops did not differ between processing methods; however, chops reheated by broiling averaged 5.7% higher total cooking losses and 14.1 min longer reheating time than microwave reheated chops.

Hot processed chops were more tender than cold processed chops, but processing method did not affect sensory panel juiciness or flavor scores. Chops reheated by broiling were superior in all palatability traits to microwave reheated chops. Sarcomere length measurements supported all tenderness evaluations with longer sarcomeres accompanying higher tenderness scores (r = .40) and lower Warner-Bratzler (W-B) shear values (r = –.46).

These results indicate that processors can use hot processing methods without sacrificing tenderness or flavor. However, juiciness score means indicated that all treatments were "neither juicy nor dry". Further research should be aimed at improving the juiciness of reheated, prerigor processed pork loins.

Footnotes

1 Present address: Department of Animal Science, Texas A&M University, College Station.

2 Department of Animal Science.






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