Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities

52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

Volumn , Issue , 2023, Pages 577-578

  Stoier S ^a   Aaslyng, M D ^a   Lauridsen, L ^a,b   Bredie, W L P ^b   Jorgensen A S ^b  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cooking; Eating quality; Meat quality; Pork

Indexed keywords

EID: 38749116780     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (6)

1. Bejerholm, C. and Aaslyng, M. D. (2003). The influence of cooking technique and core temperature on the results of sensory analysis of pork. Food Quality and Preference, 15, 19-30.
2. Candek-Potokar, M., Zlender, B., and Bonneau, M. (1999). Effects of breed and slaughter weight on longissimus muscle biochemical traits and sensory quality in pigs. Ann. Zootech., 47, 3-16.
3. Candek-Potokar, M., Zlender, B., Lefaucheur, L., and Bonneau, M. (1998). Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs. Meat Science, 48, 287-300.
4. Lauridsen, L., Andersen, L. T., Bredie, W. L. P., Bjergegaard, C., and Aaslyng, M. D. (2006). Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Science, submitted.
5. Rosenvold, K., Petersen, J. S., Lærke, H. N., Jensen, S. K., Therkildsen, M., Karlsson, A., Møller, H. S., and Andersen, H. (2001). Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. Journal of Animal Science, 79, 382-391.
6. Wood, J. D., Nute, G. R., and Cuthbertson, A. (1993). Optimum cooking conditions for pork. Meat Focus International, October: 453-455.