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

Batenhorst, Judith

Driskell, Judy A.

Hamouz, Fayrene

Mandigo, Roger W.

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Swine Reports Animal Science Department 1996 Impact of Cooking Method on Quality of Boneless Pork Loin Roasts Fayrene Hamouz University of Nebraska-Lincoln, fhamouz1@unl.edu Judith Batenhorst University of Nebraska-Lincoln Judy A. Driskell University of Nebraska-Lincoln, jdriskell1@unl.edu Roger W. Mandigo Universit y of Nebraska - Lincoln, rmandigo1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/coopext_swine  Part of the Animal Sciences Commons Hamouz, Fayrene; Batenhorst, Judith; Driskell, Judy A.; and Mandigo, Roger W., "Impact of Cooking Method on Quality of Boneless Pork Loin Roasts" (1996). Nebraska Swine Reports. 192. https://digitalcommons.unl.edu/coopext_swine/192 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Swine Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 35Fayrene L. HamouzJudith H. BatenhorstJudy A. DriskellRoger W. Mandigo1Summary and ImplicationsChef’s PrimeTM pork loin roastswere roasted, braised and cooked in abag at an oven temperature of 325oF toan internal temperature of 160 or 180oF.Roasting improved yield and surfacebrowning of Chef’s PrimeTM roasts.While roasting and braising resultedin similar quality, the presence ofmoisture (braising and cook-in bag)reduced cooking time. Cooking in thebag had the greatest impact on qualitycharacteristics as these roasts wereleast tender and they tended to be lessjuicy and favorable than braised orroasted loins. Reduction of the finalinternal temperature from 180 to 160oFdid not improve yield or quality. Chef’sPrimeTM loin roasts can be enjoyed byall consumers when selection of cook-ing method and cooked quality matchconsumer need.IntroductionConsumers across Nebraska andthe nation select pork as a meat choiceapproximately 25 percent of the time.Yet comments persist about dry, fla-vorless pork. Early cookery practicesincluded cooking fresh pork roasts to180oF. In efforts to improve the eatingquality of fresh pork, the National LiveStock and Meat Board in the early1980s revised the final internal tem-perature for fresh pork products to170oF. In 1988, the National Pork Pro-ducers Council (NPPC) revised theTable 1. Yield (%) for Chef’s PrimeTMboneless pork loin roasts cooked bythree methods to two internal tem-peratures.Yield (%)1,aTemperature160o F 72.6 + 2.10180o F 71.9 + 2.10Cooking methodRoast 74.7 + 2.42Braise 71.2 + 2.42Cook-in bag 70.9 + 2.421Values represent least square means and least squarestandard errors.aValues within internal temperature and cookingmethod are not significantly different (P<.05).unit unstructured line with 0 = verytough, very dry and lack of pork flavorand 15 = very tender, very moist andvery intense pork flavor. Instrumentalsurface color (Labscan) of the cookedroasts, objective tenderness (KramerShear) and final product moisture re-tention measurements were completed.Results and DiscussionYields for boneless Chef’s PrimeTMpork loin roasts are presented in Table1. At an oven temperature of 325oF,reducing final internal temperature from180oF to 160oF did not result in signifi-cant yield differences. An oven tem-perature of 325oF may have been toohot and cooked the meat too rapidly.Subsequently, the anticipated yielddifferences expected when the internaltemperature was lowered were not ob-served.Yields tended to be greater forloins that were roasted than for loinsthat were braised or cooked in the bag(Table 1). Roasting increased mois-ture retained within the roasts. Roast-Impact of Cooking Method on Quality ofBoneless Pork Loin Roastsfinal internal cooked temperature rec-ommendation for fresh pork cuts from170oF to 160oF. A year later, NPPCtrademarked the Chef’s PrimeTM loinroast. The consumption rate and sub-sequent NPPC changes demonstratethe need for revised quality informa-tion for Chef’s PrimeTM roasts. Theprimary objective of this research wasto determine the influence of final in-ternal temperature and cooking methodon yield and quality characteristics ofboneless Chef’s PrimeTM pork loin roasts.Materials and MethodsBoneless pork loins were purchased,trimmed to 1/8-inch fat, cut accordingto NPPC specifications for Chef’sPrimeTM roasts, vacuum packaged andfrozen. Three-lb frozen, roasts weretempered 48 hours at 40oF before beingplaced on a rack in an uncovered roast-ing pan (roast); placed on a rack in aroasting pan, 1.5 lb water added andtightly sealed with aluminum foil(braise); or placed in a retail cookingbag following manufacturer’s recom-mendations and placed in a roastingpan (cook-in bag). Roasts were cookedat 325oF in a household range to twofinal internal temperatures (160, 180oF)and three cooking methods (roast, braise,cook-in bag). Four replications werecompleted.The weight of each roast was re-corded before and after cooking fordetermination of cooked roast yield(%). Total cooking time for the roaststo reach the appropriate internal tem-perature was recorded. Sensory qual-ity characteristics were evaluated byan experienced, six-member panel.Tenderness, juiciness and pork flavorintensity were evaluated using a 15-(Continued on next page)36ing Chef’s PrimeTM loin roasts enhancedbrowning as a golden surface resulted.Surface browning of braised roasts didnot develop as the pan was tightlycovered with foil, while a minimalamount of surface browning resultedwhen roasts were cooked in the bag.Final internal temperature andcooking method influenced cookingtime (min/lb). Less time was requiredto cook Chef’s PrimeTM roasts to a finalinternal temperature of 160oF than to afinal internal temperature of 180oF.Roasting to 160oF required 43.5 min/lb while roasting to 180oF required54.6 min/lb. The presence of moisture--added in braising, or trapped in thecook-in bag—reduced cooking time.Mean cooking time was similar forbraised and cook-in the bag roasts cookedto 160oF final temperature (35.8 min/lb for braised; 36.4 min/lb for cook-inbag). Braising to an internal tempera-ture of 180oF required 40.22 min/lbwhile cook in the bag required 40.75min/lb.Cooking method influenced sen-sory tenderness. Roasted Chef’s PrimeTMloins were evaluated as more tender(P<.05) than loins that were cooked ina bag and were similar in tenderness tobraised roasts (Table 2). Cook-in bagroasts were the least tender. Juicinessand pork flavor intensity ratings ofChef’s PrimeTM roasts were similar forall cooking methods. While sensoryscores for cook-in bag roasts were notsignificantly different, roasts cookedin the bag were ranked as least juicyand lowest in pork flavor intensity.Use of a cooking bag appears to alterpork roasts sensory characteristics. Finalinternal temperature did not influencetenderness, juiciness and pork flavorintensity of the roasts.Objective tenderness evaluations(Kramer Shear) are presented in Fig-ure 1 and were influenced by cookingmethod and final internal tempera-ture. Less total energy was required tomechanically shear braised loins thanthose cooked in a bag. Kramer Shearpeak force (Newton) was less for loinsthat were roasted to 180oF than forloins roasted to 160oF (P<.05). Nodifferences in Kramer Shear were ob-Table 2. Sensory Panel Scores1 for Chef’s PrimeTM boneless pork loin roasts cooked by threemethods to two internal temperatures.Item Cooking method2 Final internal temperature2Roast Braise Cook-In Bag 160oF 180o FTenderness 8.16 + 0.89a 7.93 + 0.89a,b 6.66 + 0.89b 7.55 + 0.85 7.61 + 0.85Juiciness 6.26 + 0.95 6.19 + 0.95 5.63 + 0.95 6.12 + 0.91 5.94 + 0.91Flavor intensity 6.64 + 0.89 6.13 + 0.89 5.78 + 0.89 6.16 + 0.46 6.21 + 0.4610 = Very tough, very dry, lack of pork flavor; 15 = Very tender, very moist, intense pork flavor2Values represent least square means and least square standard errors.a,bValues for each sensory attribute within cooking method or final internal temperature sharing a commonsuperscript are not significantly different (P<.05).6050403020100NewtonsRoast Braise Cook-in BagCooking Method160 F180 Fab abbaFigure. 1. Kramer peak force (newton) for pork loin roasts cooked by three methods to two internaltemperatures. Values represent least square means and least square standard errors.Values for each cooking method sharing a common superscript are not significantlydifferent (P<.05).served for braised and cook-in bagloins. Maximum force required to shearwas greatest for cook-in bag roasts andfor loins roasted to 160oF.ConclusionsA reduction in final internal tem-perature did not significantly improveyield or sensory tenderness, juicinessor flavor intensity of Chef’s PrimeTMloin roasts cooked at an oven tempera-ture of 325oF. Cooking method didinfluence quality characteristics. Roast-ing Chef’s PrimeTM loin roasts enhancedsurface browning and improved sen-sory tenderness. Cook-in the bag loinroasts tended to be less juicy and fla-vorful than braised or roasted loinroasts. Cooking Chef’s PrimeTM loinroasts in a bag decreased instrumentaltenderness when compared to braisedloin roasts.Adding moisture to the cookingmethod and reducing final internaltemperature shortened cooking timefor braised and cook in the bag roasts.Roasting or braising Chef’s PrimeTMloin roasts is recommended when striv-ing to enhance yield and quality char-acteristics.1Fayrene L. Hamouz is Assistant Professor,Judith H. Batenhorst, graduate student, Judy A.Driskell, Professor, Nutritional Science and Dieteticsand Roger W. Mandigo, Professor, Animal Science,University of Nebraska-Lincoln.

Impact of Cooking Method on Quality of Boneless Pork Loin Roasts

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Nebraska Swine Reports Animal Science Department 
1996 
Impact of Cooking Method on Quality of Boneless Pork Loin 
Roasts 
Fayrene Hamouz 
University of Nebraska-Lincoln, fhamouz1@unl.edu 
Judith Batenhorst 
University of Nebraska-Lincoln 
Judy A. Driskell 
University of Nebraska-Lincoln, jdriskell1@unl.edu 
Roger W. Mandigo 
Universit y of Nebraska - Lincoln, rmandigo1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/coopext_swine 
 Part of the Animal Sciences Commons 
Hamouz, Fayrene; Batenhorst, Judith; Driskell, Judy A.; and Mandigo, Roger W., "Impact of Cooking 
Method on Quality of Boneless Pork Loin Roasts" (1996). Nebraska Swine Reports. 192. 
https://digitalcommons.unl.edu/coopext_swine/192 
This Article is brought to you for free and open access by the Animal Science Department at 
DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Swine Reports by 
an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
35
Fayrene L. Hamouz
Judith H. Batenhorst
Judy A. Driskell
Roger W. Mandigo1
Summary and Implications
Chef’s PrimeTM pork loin roasts
were roasted, braised and cooked in a
bag at an oven temperature of 325oF to
an internal temperature of 160 or 180oF.
Roasting improved yield and surface
browning of Chef’s PrimeTM 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 160oF
did not improve yield or quality. Chef’s
PrimeTM loin roasts can be enjoyed by
all consumers when selection of cook-
ing method and cooked quality match
consumer need.
Introduction
Consumers across Nebraska and
the nation select pork as a meat choice
approximately 25 percent of the time.
Yet comments persist about dry, fla-
vorless pork. Early cookery practices
included cooking fresh pork roasts to
180oF. In efforts to improve the eating
quality of fresh pork, the National Live
Stock and Meat Board in the early
1980s revised the final internal tem-
perature for fresh pork products to
170oF. In 1988, the National Pork Pro-
ducers Council (NPPC) revised the
Table 1. Yield (%) for Chef’s PrimeTM
boneless pork loin roasts cooked by
three methods to two internal tem-
peratures.
Yield (%)1,a
Temperature
160o F 72.6 + 2.10
180o F 71.9 + 2.10
Cooking method
Roast 74.7 + 2.42
Braise 71.2 + 2.42
Cook-in bag 70.9 + 2.42
1Values represent least square means and least square
standard errors.
aValues within internal temperature and cooking
method are not significantly different (P<.05).
unit unstructured line with 0 = very
tough, very dry and lack of pork flavor
and 15 = very tender, very moist and
very intense pork flavor. Instrumental
surface color (Labscan) of the cooked
roasts, objective tenderness (Kramer
Shear) and final product moisture re-
tention measurements were completed.
Results and Discussion
Yields for boneless Chef’s PrimeTM
pork loin roasts are presented in Table
1. At an oven temperature of 325oF,
reducing final internal temperature from
180oF to 160oF did not result in signifi-
cant yield differences. An oven tem-
perature of 325oF may have been too
hot and cooked the meat too rapidly.
Subsequently, the anticipated yield
differences expected when the internal
temperature was lowered were not ob-
served.
Yields tended to be greater for
loins that were roasted than for loins
that were braised or cooked in the bag
(Table 1). Roasting increased mois-
ture retained within the roasts. Roast-
Impact of Cooking Method on Quality of
Boneless Pork Loin Roasts
final internal cooked temperature rec-
ommendation for fresh pork cuts from
170oF to 160oF. A year later, NPPC
trademarked the Chef’s PrimeTM loin
roast. The consumption rate and sub-
sequent NPPC changes demonstrate
the need for revised quality informa-
tion for Chef’s PrimeTM roasts. The
primary objective of this research was
to determine the influence of final in-
ternal temperature and cooking method
on yield and quality characteristics of
boneless Chef’s PrimeTM pork loin roasts.
Materials and Methods
Boneless pork loins were purchased,
trimmed to 1/8-inch fat, cut according
to NPPC specifications for Chef’s
PrimeTM roasts, vacuum packaged and
frozen. Three-lb frozen, roasts were
tempered 48 hours at 40oF before being
placed on a rack in an uncovered roast-
ing pan (roast); placed on a rack in a
roasting pan, 1.5 lb water added and
tightly sealed with aluminum foil
(braise); or placed in a retail cooking
bag following manufacturer’s recom-
mendations and placed in a roasting
pan (cook-in bag). Roasts were cooked
at 325oF in a household range to two
final internal temperatures (160, 180oF)
and three cooking methods (roast, braise,
cook-in bag). Four replications were
completed.
The weight of each roast was re-
corded before and after cooking for
determination of cooked roast yield
(%). Total cooking time for the roasts
to reach the appropriate internal tem-
perature was recorded. Sensory qual-
ity characteristics were evaluated by
an experienced, six-member panel.
Tenderness, juiciness and pork flavor
intensity were evaluated using a 15-
(Continued on next page)
36
ing Chef’s PrimeTM loin roasts enhanced
browning as a golden surface resulted.
Surface browning of braised roasts did
not develop as the pan was tightly
covered with foil, while a minimal
amount of surface browning resulted
when roasts were cooked in the bag.
Final internal temperature and
cooking method influenced cooking
time (min/lb). Less time was required
to cook Chef’s PrimeTM roasts to a final
internal temperature of 160oF than to a
final internal temperature of 180oF.
Roasting to 160oF required 43.5 min/
lb while roasting to 180oF required
54.6 min/lb. The presence of moisture-
-added in braising, or trapped in the
cook-in bag—reduced cooking time.
Mean cooking time was similar for
braised and cook-in the bag roasts cooked
to 160oF final temperature (35.8 min/
lb for braised; 36.4 min/lb for cook-in
bag). Braising to an internal tempera-
ture of 180oF required 40.22 min/lb
while cook in the bag required 40.75
min/lb.
Cooking method influenced sen-
sory tenderness. Roasted Chef’s PrimeTM
loins were evaluated as more tender
(P<.05) than loins that were cooked in
a bag and were similar in tenderness to
braised roasts (Table 2). Cook-in bag
roasts were the least tender. Juiciness
and pork flavor intensity ratings of
Chef’s PrimeTM roasts were similar for
all cooking methods. While sensory
scores for cook-in bag roasts were not
significantly different, roasts cooked
in the bag were ranked as least juicy
and lowest in pork flavor intensity.
Use of a cooking bag appears to alter
pork roasts sensory characteristics. Final
internal temperature did not influence
tenderness, juiciness and pork flavor
intensity of the roasts.
Objective tenderness evaluations
(Kramer Shear) are presented in Fig-
ure 1 and were influenced by cooking
method and final internal tempera-
ture. Less total energy was required to
mechanically shear braised loins than
those cooked in a bag. Kramer Shear
peak force (Newton) was less for loins
that were roasted to 180oF than for
loins roasted to 160oF (P<.05). No
differences in Kramer Shear were ob-
Table 2. Sensory Panel Scores1 for Chef’s PrimeTM boneless pork loin roasts cooked by three
methods to two internal temperatures.
Item Cooking method2 Final internal temperature2
Roast Braise Cook-In Bag 160oF 180o F
Tenderness 8.16 + 0.89a 7.93 + 0.89a,b 6.66 + 0.89b 7.55 + 0.85 7.61 + 0.85
Juiciness 6.26 + 0.95 6.19 + 0.95 5.63 + 0.95 6.12 + 0.91 5.94 + 0.91
Flavor intensity 6.64 + 0.89 6.13 + 0.89 5.78 + 0.89 6.16 + 0.46 6.21 + 0.46
10 = Very tough, very dry, lack of pork flavor; 15 = Very tender, very moist, intense pork flavor
2Values represent least square means and least square standard errors.
a,bValues for each sensory attribute within cooking method or final internal temperature sharing a common
superscript are not significantly different (P<.05).
60
50
40
30
20
10
0
N
ew
to
ns
Roast Braise Cook-in Bag
Cooking Method
160 F
180 F
a
b a
bb
a
Figure. 1. Kramer peak force (newton) for pork loin roasts cooked by three methods to two internal
temperatures. Values represent least square means and least square standard errors.
Values for each cooking method sharing a common superscript are not significantly
different (P<.05).
served for braised and cook-in bag
loins. Maximum force required to shear
was greatest for cook-in bag roasts and
for loins roasted to 160oF.
Conclusions
A reduction in final internal tem-
perature did not significantly improve
yield or sensory tenderness, juiciness
or flavor intensity of Chef’s PrimeTM
loin roasts cooked at an oven tempera-
ture of 325oF. Cooking method did
influence quality characteristics. Roast-
ing Chef’s PrimeTM loin roasts enhanced
surface browning and improved sen-
sory tenderness. Cook-in the bag loin
roasts tended to be less juicy and fla-
vorful than braised or roasted loin
roasts. Cooking Chef’s PrimeTM loin
roasts in a bag decreased instrumental
tenderness when compared to braised
loin roasts.
Adding moisture to the cooking
method and reducing final internal
temperature shortened cooking time
for braised and cook in the bag roasts.
Roasting or braising Chef’s PrimeTM
loin roasts is recommended when striv-
ing to enhance yield and quality char-
acteristics.
1Fayrene L. Hamouz is Assistant Professor,
Judith H. Batenhorst, graduate student, Judy A.
Driskell, Professor, Nutritional Science and Dietetics
and Roger W. Mandigo, Professor, Animal Science,
University of Nebraska-Lincoln.


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Impact of Cooking Method on Quality of Boneless Pork Loin Roasts

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