Effect of Three Cooling and Two Reheating Regimeson the Quality of Cook-chill Pork Strips

摘要

Pork meat is widely used as a ready-meal component. The purpose of the study was toinvestigate the effect of convention and microwave reheating on cook-chill pork strips. Three coolingregimes including vacuum cooling, air blast cooling and cold storage cooling were used. Mass yieldand quality evaluation was completed using physical and chemical methods. Dependent variablemeasurements included time, weight loss, colour, Kramer shear force, moisture, fat, protein and ash.Microwave reheating took far shorter time than convention reheating as expected. The resultsimplied that microwave reheating led to lower weight loss, tender taste, lighter colour, and highercontent of nutrition components. The results for the physiochemical and texture analysis of porkstrips showed that vacuum cooled samples had good quality after microwave reheating.