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不同对流烹饪方法对猪背最长肌仪器测定品质和产量的影响。

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.

作者信息

Vittadini Elena, Rinaldi Massimiliano, Chiavaro Emma, Barbanti Davide, Massini Roberto

机构信息

Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, 3100 Parma, Italy.

出版信息

Meat Sci. 2005 Apr;69(4):749-56. doi: 10.1016/j.meatsci.2004.11.005. Epub 2004 Dec 15.

DOI:10.1016/j.meatsci.2004.11.005
PMID:22063153
Abstract

The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.

摘要

比较了不同烹饪方法（自然对流，NC；强制对流，FC；强制对流/蒸汽组合，FC/S）对熟制猪背最长肌样本选定物理特性的影响。FC/S处理显著快于NC和FC烹饪处理（分别约为19分钟和27分钟）。所有样本中心处的总体烹饪值（考虑冷却阶段计算得出）相当，这或许可以解释在经历了显著不同热历史的样本之间发现的相似嫩度。FC/S样本的重量损失显著高于其他烹饪方法，而其表面颜色比NC和FC样本的更浅。

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