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

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