Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw 50-375, Poland.
Department of Agroengineering and Quality Analysis, Wroclaw University of Economics and Business, Wroclaw 35-345, Poland.
Meat Sci. 2021 Jan;171:108280. doi: 10.1016/j.meatsci.2020.108280. Epub 2020 Aug 15.
The aim of this study was to determine the influence of cutting methods on the fiber structure and quality attributes of the cooked pork loin muscle. The culinary portions were cut perpendicularly (D, diagonal) or along the muscle fibers (P, parallel). The samples were heated to 72 °C in water bath (85 °C or 95 °C), steam (100 °C), or oven (125 °C or 150 °C). The P samples had a significantly smaller cooking loss (2-4.5%), greater water-holding capacity (3-5%), and lower shear force (0.35-2.2 N) than D samples except for the 100P, whose cooking loss was higher (by 1.9%) than the 100D. Heat-induced structural changes in the muscle, sarcomere shortening, and destruction of the perimysium and endomysium were affected by the cutting methods and cooking conditions. The findings justify the advisability of cutting individual culinary portions from pork loin muscle in parallel to the muscle fibers in order to increase raw meat efficiency.
本研究旨在确定切割方法对 cooked pork loin muscle 的纤维结构和品质特性的影响。烹饪部分分别沿垂直（D，对角线）或平行于肌肉纤维（P，平行）切割。样品在水浴（85°C 或 95°C）、蒸汽（100°C）或烤箱（125°C 或 150°C）中加热至 72°C。与 D 样品相比，P 样品的烹饪损失（2-4.5%）较小，保水性（3-5%）较大，剪切力（0.35-2.2N）较低，除了 100P，其烹饪损失（1.9%）高于 100D。肌肉的热诱导结构变化、肌节缩短以及肌外膜和肌内膜的破坏受到切割方法和烹饪条件的影响。这些发现证明了从 pork loin muscle 中平行于肌肉纤维切割单个烹饪部分以提高生肉效率的合理性。
