Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems

Restructured pork roasts were manufactured using two processing schemes. The first study evaluated the influence of salt (0,.5, 1.0%), phosphate (0,.25,.5%) and cooking environment (moist, dry) on yield, product stability and texture. Emulsion stability and cooked yield were higher (P $\u3c$.01) for roasts containing salt and phosphate. The moist cooking environment reduced (P $\u3c$.05) cooking time and improved objective tenderness. The second study evaluated the effect of fat levels (10, 15, 20%) and fat particle size (2.3, 6.8 mm) on yield, product stability and palatability. Emulsion stability and yield decreased as fat level increased (P $\u3c$.05). Juiciness was enhanced (P $\u3c$.05) as fat level and fat particle size increased (P $\u3c$.05). Quality characteristics of Canadian back and fresh ham pork roasts were evaluated in two separate studies using a 3 (oven temperature: 107.2, 135.0, 162.8\sp\circC) x 3 (oven type: convection, combi, conventional) x 2 (environment: moist, dry) factorial treatment design. Fresh ham cooking yields decreased (P $\u3c$.05) and external surface color became darker (P $\u3c$.05) for both roast types as oven temperature increased. Fresh ham sensory tenderness was improved (P $\u3c$.01) at the low oven temperature. Roasts cooked in the convection oven were darker (P $\u3c$.01) in color. Roasting in the convection oven decreased fresh ham slice yields and improved (P $\u3c$.05) sensory tenderness. Environment had no affect on roast quality. Yield and quality characteristics of boneless pork chops were evaluated using a 3 (equipment temperature: 176.6, 204.4; 232.2\sp\circC) x 2 (internal temperature: 71.1, 76.6\sp\circC) x 2 (equipment type: broiler or grill) factorial design. Chops cooked at 232.2\sp\circC had decreased (P $\u3c$.01) yield and required less time to reach internal temperature. Increasing internal temperature increased (P $\u3c$.05) cooking time and improved (P $\u3c$.05) sensory tenderness. Broiled chops were lighter (P $\u3c$.05) in color and required more time (P $\u3c$.01) to cook than did grilled chops. Yield and quality of restructured pork roasts was improved through the addition of salt and phosphate. Yield decreased but quality increased as higher fat levels were incorporated into restructured pork roasts. Similar Canadian back pork roast yield and quality attributes are achieved regardless of oven temperature or oven type. Equipment temperature and oven type can influence the yield and palatability characteristics of fresh ham roasts and boneless pork chops

Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts

The nutritive qualities of boneless Chef’s Prime™ pork loin roasts cooked by three household cooking methods to two internal temperatures were evaluated. Fresh pork loins were obtained from a vendor and prepared by UNL’s Meat Laboratory according to National Pork Producers Council’s specifications for the Chef’s PrimeTM trademarked cut with 1/8-inch fat trim. The roasts were frozen for less than two months before defrosting in the refrigerator and cooking

Impact of Cooking Method on Quality of Boneless Pork Loin Roasts

Chef’s Prime™ pork loin roasts were roasted, braised and cooked in a bag at an oven temperature of 325°F to an internal temperature of 160 or 180°F. Roasting improved yield and surface browning of Chef’s Prime™ roasts. While roasting and braising resulted in similar quality, the presence of moisture (braising and cook-in bag) reduced cooking time. Cooking in the bag had the greatest impact on quality characteristics as these roasts were least tender and they tended to be less juicy and favorable than braised or roasted loins. Reduction of the final internal temperature from 180 to 160°F did not improve yield or quality. Chef’s Prime™ loin roasts can be enjoyed by all consumers when selection of cooking method and cooked quality match consumer need

Retention of Selected Nutrients in Grilled Boneless Pork Chops

Fresh pork Canadian Backs, cut into boneless pork chops, were cooked to 160°F internal temperature by grilling at one of the following temperatures: 200, 250, 300, 350, or 400°F. Significantly longer cooking times were observed for chops grilled at 200°F than for those grilled at the higher temperatures. The yields, as well as the moisture and crude fat content of the chops in the different treatments, were similar. Retention values for selenium were similar for all treatment groups. Chops grilled at 400°F had significantly lower retention values for vitamin E and thiamin and a tendency for lower retention values for vitamin B-6. To optimize cooking time and nutrient retention, the most desirable temperatures for grilling boneless pork chops are 250, 300, or 350°F

EC86-219 1986 Nebraska Swine Report

This 1986 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats