Effects of Doneness on the Microbial Nutritional and QualityProperties of Pork Steak of Different Thicknesses

摘要

This study aimed to evaluate the effect of doneness on the microbial,nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork necksteaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at4±2°C for 7–10 days until aerobic plate counts (APC) reach5.51–6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan tillit was medium-rare, medium, or well-done. The microbial inhibition rates of the1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%,respectively, whereas it was 100% for medium-done pork steak of eitherthickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done porksteaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which washigher than that in medium-rare and medium-done steaks. The retention ratios forFe and K in the well-done steak were significantly lower than those in themedium and medium-rare steak of either thickness (p<0.05). The shearforce of the medium-rare and medium steak did not differ, whereas that of thewell-done steak was significantly higher than that of the medium-rare steak ofeither thickness (p<0.05). We observed that the well-done pork steak hadtough texture, low mineral content, and high calories. Therefore, consumption ofmedium and medium-rare pork is more beneficial than that of well-done pork.