Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.
Warner-Bratzler shear force
cooking rate
degree of doneness
pork
tenderness
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
05 Jan 2022
05 Jan 2022
Historique:
received:
08
12
2021
revised:
28
12
2021
accepted:
31
12
2021
entrez:
11
1
2022
pubmed:
12
1
2022
medline:
12
1
2022
Statut:
epublish
Résumé
The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C per minute of cooking time. Warner-Bratzler shear force (WBSF) was measured on chops cooked to either 63 °C or 71 °C. Slopes of regression lines and coefficients of determination between cooking rate and tenderness values for both degrees of doneness (DoD) were calculated. Shear force values decreased as cooking rate increased regardless of DoD (
Identifiants
pubmed: 35010257
pii: foods11010131
doi: 10.3390/foods11010131
pmc: PMC8750926
pii:
doi:
Types de publication
Journal Article
Langues
eng
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