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Effects of thermal processing combined with high pressure on the characteristics of cooked pork
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Document Title
Effects of thermal processing combined with high pressure on the characteristics of cooked pork
Author
Hong G.-P., Shim K.-B., Choi M.-J., Min S.-G.
Name from Authors Collection
Affiliations
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea; National Nanotechnology Center, National Science and Technology Development Agency, Bangkok 12120, Thailand
Type
Article
Source Title
Korean Journal for Food Science of Animal Resources
ISSN
12258563
Year
2008
Volume
28
Issue
4
Page
415-421
Open Access
All Open Access, Bronze
Publisher
Korean Society for Food Science of Animal Resources
DOI
10.5851/kosfa.2008.28.4.415
Format
Abstract
This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa, however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.
Keyword
Cookery | Eating quality | Heating | High pressure | Pork
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
License
N/A
Rights
N/A
Publication Source
Scopus