Dept. of Animal Science, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061.
EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 179–181, January 1977
How to Cite
CAFAPBELL, J. F., NEER, K. L. and MANDIGO, R. W. (1977), EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK. Journal of Food Science, 42: 179–181. doi: 10.1111/j.1365-2621.1977.tb01246.x
Paper Number 5110 Journal Series, Nebraska Agricultural Experiment Station. Research reported was conducted under Project Number 13–23.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- MS received 5/4/76; revised 7/19/76; accepted 7/23/76.
Restructured pork patties (25% fat) were manufactured using three portion thicknesses. Three locations within the pressed log and five cooking temperatures were also studied. Changes in area, volume, thickness, cooking loss and chemical composition due to cooking were evaluated. Area change, volume change and cooking loss decreased linearly as thickness increased (P < 0.01). Percent thickness increased linearly (P < 0.01) due to cooking as portion thickness increased. Area change increased linearly (P < 0.01) as cooking temperature increased. The least volume change and cooking loss were found at a temperature of 177°C. Percent moisture and fat increased linearly and percent protein decreased linearly as portion thickness increased. As cooking temperature increased percent moisture increased and then decreased with the highest moisture content occurring at 177°C. Location within the log of restructured pork had no effect on the properties investigated. A combination of a 1.90 cm thickness and a cooking temperature of 177°C yielded a product with predictable and satisfactory performance.