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21.
Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts 总被引:1,自引:0,他引:1
LISA A. SMITH SHARON L. SIMMONS FLOYD K. McKEITH PETER J. BECHTEL PAMELA L. BRADY 《Journal of food science》1984,49(6):1636-1637
Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed-over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts. 相似文献
22.
Three thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P < 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven- prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P > 0.05) on tenderness, juiciness or total cooking loss of oven-prepared or grilled chops. The thickest chops received the highest (P < 0.05) pork flavor scores. 相似文献