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

Abstract

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