title: The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.
abstract: The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.
authors: Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, 3100 Parma, Italy.
authors: Elena
authors: E
authors: Vittadini
authors: Massimiliano
authors: M
authors: Rinaldi
authors: Emma
authors: E
authors: Chiavaro
authors: Davide
authors: D
authors: Barbanti
authors: Roberto
authors: R
authors: Massini