Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops

摘要

the objective of this study was to evaluate the effects of pumping, cooking method and endpoint temperature on quality of fresh pork chops. The longissimus was removed from 30 paired pork sides. One side was pumped to 110/100 of original weight (0.4/100 phosphate, 0.4/100 salt + added water). Chops were cut (2.5 cm thick) then fried or grilled to 70 or 80 deg. C. As endpoint temperature increased from 70 to 80 deg. C, pork flavor increased (P＜0.05) from 95 to 104 (on a 150 point scale) for pumped samples but remained constant in unpumped samples.