Optimising Heat Treatment of Meat Products Using Low Cooking Temperatures

L. Nersting; M.D. Aaslyng; I. Simonsen

Optimising Heat Treatment of Meat Products Using Low Cooking Temperatures

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Nersting

L. Nersting Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark; lng@dti.dk

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M.D. Aaslyng

M.D. Aaslyng Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark; lng@dti.dk

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, and

I. Simonsen

I. Simonsen Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark; lng@dti.dk

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Type:: Chapter

Pages:: 650–651

DOI:: https://doi.org/10.3920/9789086868605_290

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The aim was to investigate if heat treatment of cured smoked pork loins to a low core temperature could reduce cooking loss and process time and result in a better and more uniform quality. Core temperatures of 65 °C/5 min and 70 °C/30 sec were compared with 75 °C/5 sec. Heat treatment to low core temperatures resulted in reduced process time and a significantly lower cooking loss: 5.4% at 65 °C and 6.2% at 70 °C, compared with 7.6% at 75 °C. The standard deviation was decreased markedly, resulting in a more uniform quality. The products cooked at 65 and 70 °C were significantly juicier and less crumbly.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Optimising Heat Treatment of Meat Products Using Low Cooking Temperatures

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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