title: Low temperature cooking of pork meat - Physicochemical and sensory aspects.
abstract: Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness.
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: André
authors.initials: A
authors.lastname: Becker
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Annika
authors.initials: A
authors.lastname: Boulaaba
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Sylvia
authors.initials: S
authors.lastname: Pingen
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Carsten
authors.initials: C
authors.lastname: Krischek
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: Guenter.Klein@tiho-hannover.de.
authors.forename: Günter
authors.initials: G
authors.lastname: Klein
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking / Q000379:methods*; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D008089:Listeria monocytogenes / Q000302:isolation & purification; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D012475:Salmonella / Q000302:isolation & purification; D013552:Swine; D013649:Taste; D013696:Temperature
keywords: Juiciness; Low temperature; Pork meat; Sensory evaluation; Tenderness