Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi

摘要

This article studied the effects of different cooking methods (water bath, steam, and microwave environments) and holding times ranging from 0 to 9min on selected quality attributes including cooking loss, Warner-Bratzler shear force, and water-holding capacity of cooked pork loin meats. Results indicated that increasing holding time caused the shear force value to increase, then decrease, and then increase again. The minimum shear force value for steam and microwave cooking environments at 75 degrees C was found at the holding time of 5 and 7min, respectively. The cooking loss was increased with increasing cooking time, and less amount of cooking loss was achieved by inverter microwave oven and steam stove. This investigation might serve as a proof-of-concept study showing that low temperature cooking can achieve nutritional cooking, and the current results suggested the possibility of cooking at low temperatures.