Physico-chemical and sensory characteristics of pork loin roast cooked to three internal temperatures

Abstract

The experiment was conducted to examine the effects of three cooking internal temperatures (65, 75 or 85°C) on the physical, chemical and sensory characteristics of pork. Pork muscle, Longissimus dorsi, used were collected immediately after slaughter and stored overnight at -18°C. Loins were removed, allowed to thaw at room temperature, and cut into fifteen chops with an average weight of 300g. The chops were randomly allocated to three internal temperatures, 65, 75 or 85°C and transferred into the oven where they were roast cooked until the desired internal temperature was reached. The cooked weight, cooking loss, Warner Bratzler shear value and proximate composition were determined on cooked pork. Sensory attributes were also assessed by a 10-member panel using a 9-point hedonic scale. The results of the study indicated that final internal cooking temperature had no effect (P>0.05) on cooking loss and shear value. No significant effect was observed on tenderness, juiciness and flavour. Overall acceptability was significantly (P<0.05) affected with pork loin cooked to internal temperature of 85°C most acceptable. While moisture and ash contact decreased with increased. The fat content was not consistent influenced. The final internal cooking temperatures had no effect on the proximate composition (P>0.05) of the pork loin.

Keyword: Physico-chemical, internal temperature, longissimus dorsi