Physical and Sensory Characteristics of Fresh Pork Leg Roasts Cooked at Low Temperatures

摘要

ABSTRACTThe effects of oven temperatures of 82, 93, 121 and 163°C were studied using 31 fresh pork leg roasts cooked to 74°C in oven bags. Warmed‐over‐flavor (WOF) was measured by sensory analysis after holding 3 hr at 68°C and after holding 24 hr at 2°C and then reheating to 68°C prior to serving. Roasts cooked at 82 and 93°C tended to have less WOF after refrigeration and reheating than roasts cooked at 121 and 163°C. Roasts cooked at 93°C had fewer aerobic mesophilic bacteria than those cooked at 121 and 163°C. In general, objective and sensory perception measurements indicated that roasts cooked at 82 and 93°C were of h