J. Anim Sci.
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Journal of Animal Science, Vol 68, 143-147, Copyright © 1990 by American Society of Animal Science

Effect of Cooking Method on Consumer Acceptance and Composition of Hot-Processed Pork Loins

C. J. Harmon 1, C. B. Ramsey 1, and G. W. Davis 1

1 Texas Tech University, Lubbock 79409-4169

Pork longissimus muscle sections averaging 378 g were hot-processed within 1 h postmortem, infused with salt, phosphates, yeast and ascorbic acid, held 1 h for equilibration, frozen and then cooked (uncovered) with microwaves (M), in a bag with microwaves (MB) or in a bag in 93°C water (WB). A control (C) was not infused but was chilled 48 h at 3°C before being oven-roasted. Chops were evaluated by 108 consumers after being reheated in panelists' homes. Infused chops were more juicy and flavorful than C chops (P < .05). M and MB chops were less tender than WB or C chops. Overall, WB chops were more desirable than M, MB or C chops. Lower ratings were given to chops reheated by microwaves in homes than to those reheated by conventional methods. Compared to C, noninfused chops, infused chops were equal in overall palatability if initially cooked by microwaves but were superior if initially cooked in water.

Key Words: Pork • Hot Boning • Cooking Method

Submitted on May 26, 1988
Accepted on May 22, 1989






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Copyright © 1990 by the American Society of Animal Science.