EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS

Ham steaks, loin chops, bacon slices, shoulder roasts and sausage patties fabricated from three muscle quality groups were utilized to evaluate the effects of muscle quality on palatability and cooking properties. Irrespective of muscle quality (pale, soft, exudative (PSE) versus normal versus dark, firm, dry (DFD)) all pork cuts evaluated were well within the acceptable range in palatability. In addition, results indicated that inherent muscle quality differences were of little relevance to the eating quality of pork. However, meaningful differences in cooking losses were observed from loin chops and bacon slices.     

PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE

This study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops.     

THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES

Pork patties were subjected to traditional frying, cooking in a microwave oven (microwaves  +  grill), hot air cooking in a cyclojet (Electrim JI-9101 RP, Taiwan) and cooking in a steam-convection (combi) oven (hot air  +  30% steam) (BECK FCV 4 EDS, BECK GmbH, Jagsthausen, Germany). Products cooked in the combi oven (BECK FCV 4 EDS) were characterized by the smallest cooking loss, the highest retention of water and the lowest content of fat compared to other samples. The content of hydroxymethylfurfural in fried and cyclojet-cooked patties was almost twofold higher than in microwave and combi oven-cooked samples. The intensity of lipid oxidation was also higher in fried and cyclojet-cooked meat than in the other two products. The intensity of meat flavor was the strongest in the combi oven-cooked patties. All products were characterized by a low intensity of fatty flavor. The highest scores for overall acceptability were given to the combi oven-cooked patties, whereas the lowest scores were given by the panelists to the microwave-cooked patties.

PRACTICAL APPLICATIONS

Pork patties are an important meat product both in catering production for direct consumption and in convenience food industry when intended for refrigerated or frozen storage. As cooking is a main stage in preparation of patties for consumption, it is essential to use a method of cooking that ensures the high nutritional and sensory quality of products. Most often, pork patties are subjected to deep frying or traditional frying; however, several other cooking methods can be used. The present work shows that the combi oven cooking enables production of patties of desirable nutritional and sensory characteristics and low content of unfavorable compounds.     

EFFECTS OF A CRYOGENIC AND THREE HOME FREEZING METHODS ON SELECTED CHARACTERISTICS OF PORK LOIN CHOPS

SUMMARY— Thirteen pairs of pork loin chops from each of four carcasses were assigned randomly to 13 treatments to study effects of freezing by liquid nitrogen vapor and by three home methods, and effects of 1 and 4 wk of storage in three types of home freezers. Regardless of freezing method, cooking losses (total, volatile and drippingl were higher (P < 0.01) and water-holding capacity of the LD muscle lower (P < 0.05) for frozen than for fresh chops. Acid number, flavor scores and over-all acceptability scores were higher (P < 0.05, P < 0.01, P < 0.01) for fresh than for frozen chops. Both immediately after freezing and after 1 and 4 wk of storage, liquid nitrogen freezing produced chops superior in appearance to home-frozen chops. Total and dripping cooking losses were greater (P < 0.05 and 0.01), and total moisture of the LD lower (p < 0.05) for liquid nitrogen-frozen than for home-frozen chops. Free fatty acid was higher (P < 0.05) in liquid nitrogen-frozen than in home-frozen chops. Tenderness and over-all acceptability scores were higher (P < 0.05) for chops stored in a one-door refrigerator-freezer than for those stored in a two-door refrigerator-freezer or an upright household freezer. Regardless of freezing method or storage conditions, volatile cooking losses and free fatty acids increased (P < 0.05), and over-all acceptability and tenderness scores decreased (P < 0.01) between 1 and 4 wk of storage. The interaction between storage conditions and storage time resulted in greater (P < 0.051 increase in free fatty acids between 1 and 4 wk for chops stored in a one-door refrigerator-freezer than for those stored in the two other types of home freezers. Flavor and over-all acceptability scores decreased (P < 0.05) between 1 and 4 wk for chops stored in either refrigerator-freezer combination, but did not decrease during 4 wk of storage for chops in the upright household freezer.     

THE EFFECTS OF FROZEN STORAGE ON THE RETAIL ACCEPTABILITY OF PORK LOIN CHOPS AND SHOULDER ROASTS

Uncured shoulder roasts and loin chops were utilized to evaluate the effects of frozen storage for different intervals (0, 56, 84, 112, 140, 168 and 196 days) in different protective storage wraps (oxygen–permeable retail wrap, polyethylene bags, aluminum foil, and freezer paper) upon factors contributing to their retail acceptability after thawing and 24 h of subsequent display. The composite results of this study indicate that uncured pork cuts can be successfully frozen and stored for at least 196 days at ?30° C in still air, in the dark, in any of the protective storage wraps evaluated, and be thawed for 24 h at 2° C prior to being retailed and generally be as acceptable as their fresh counterparts during 24 h of retail display.     

FREEZING OF RAW BEEF: INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELD

The combined effects of aging, freezing rate, frozen storage and cooking method on beef quality and yield were studied in a multifactorial experiment, using 1.5 cm slices of LD muscles from young steers. Aging for 2 wk resulted in significantly more tender, but slightly less juicy frozen meat than aging for 4 days. Prolonged frozen storage gave tougher meat and a larger tenderness difference between aging times. Freezing rates of 13, 2.0 and 0.04 cm/h differed but little in their effect on sensory quality, but slightly lower yield and redness value were noted for the lowest rate. Pan frying directly from the frozen state resulted in slightly higher juiciness and cooking yield, with larger differences in yield between freezing rates, than cooking after previous thawing. Significant interactions were noted for cooking method × freezing rate and for aging time × frozen storage time     

THE EFFECTS OF FROZEN STORAGE AND PROTECTIVE STORAGE WRAP ON THE RETAIL CASE-LIFE OF PORK LOIN CHOPS

Loin chops from 60 pork carcass sides were utilized to evaluate the influences of frozen storage and protective storage wrap upon factors contributing to the retail case-life of thawed chops. The composite results of this study indicated that pork loin chops could be frozen and stored for 168 days or less at ?30° C and have a retail case-life of at least 6 days, under the conditions employed in the present study. The possible exception is an amount of drip in the packages of chops stored in certain protective wraps which may be unacceptable when displayed for prolonged periods.     

USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES 1

The net effect of increases in one palatability attribute (flavor) and decreases in other palatability attributes (amount of connective tissue; tenderness) as carcass maturity increased from “Calf” to “Beef” was that the composite measures of eating satisfaction (overall palatability ratings) were identical (4.8 and 4.8) for loin steaks from carcasses of the two age classes. Increases in maturity across the range from Ca⁰⁰ to A³³ had no effect (P > 0.05) on palatability of loin steaks; attempts to classify “Calf” vs. “Beef” or to assign relative maturity scores within the Calf class were not successful in identifying differences in palatability of loin steaks. Relative fatness (feathering; flank streaking; marbling; estimated or actual intramuscular fat content; subcutaneous fat thickness) was useful in accounting for the observed variability in palatability of meat from Calf and/or Beef carcasses and should be the basis for quality grade assessments. In no case did consideration of conformation or any relative maturity indicator improve significantly upon ability of relative fatness to explain variation in ratings for flavor, tenderness or overall palatability for loin steaks from either Calf or Beef carcasses. These data suggest that classification of certain bovine carcasses as “Calf” rather than “Beef” could be done more objectively than at present (perhaps for example, by using carcass weight) and that consideration of relative maturity should be eliminated in determining the USDA quality grades of Calf carcasses.     

EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS

Of the fresh and cured pork cuts evaluated, ham steaks were the only cut consistently displaying increased cooking losses following frozen storage. Although the tenderness of fresh cuts tended to increase during frozen storage, the tenderness of cured cuts decreased; and the juiciness of both fresh and cured cuts decreased. In addition, flavor and overall palatability of both fresh and cured cuts decreased during frozen storage and such deterioration in these attributes appeared to result from rancidity development. The results of this study indicate that fresh chops and roasts, ham, and bacon can be stored for over 196, 196, and 112 days respectively, in any of the protective wraps evaluated without the loss of palatability.     

AGING AND COOKING EFFECTS ON SENSORY TRAITS OF PORK FROM PIGS OF DIFFERENT BREED LINES

The effects of postmortem aging time (2, 9, and 16 days) and endpoint cooking temperature (60, 70, and 80C) on the eating characteristics of pork longissimus (LD) muscle were evaluated. Gilts (n=60) were from 4 different commercial hybrid genotypes (15 pigs/genotype) selected to produce a range of intramuscular fat. Results suggest that LD muscle from genotype 2, which was selected for its propensity to increase marbling had higher intramuscular fat content, tenderness and juiciness scores than that from the other genotypes (P < 0.05). Increasing aging time from 2 to 16 days increased sensory juiciness and tenderness, and decreased instrumental shear force and cooking loss (P < 0.05). Aging for nine days decreased shear force (P < 0.05) but had no effect on tenderness and juiciness scores and cooking loss when compared to 2 days aging. Increasing endpoint temperature increased cooking loss and shear force, and decreased tenderness (P < 0.05) and juiciness.     

PALATABILITY OF BONELESS FRESH PORK HAM AND LEG OF LAMB PREPARED BY INTERRUPTED COOKING PRIOR TO FROZEN STORAGE

SUMMARY –Boneless fresh pork hams and legs of lamb were scored acceptable or above in palatability when prepared by the "roasteak' procedure, involving preroasting to 44°C, slicing and chilling or freezing for as long as 6 months before grilling. Significant differences in means for flavor and juiciness indicated that an antioxidant dip (sodium tripolyphosphate-sodium ascorbate) is advisable for pork roasteaks subjected to freezing, but no such advantage was noted for antioxidant treatment of lamb roasteaks. Although there were differences in tenderness due to muscle within roasteak slices, meat from both muscles of both species was acceptable to the panel in this attribute. Total cooking losses for the roasteak method were higher than for one-step roasting.