Normann Gustav, Sperling Phillip Kaasgaard
Akut- og Traumecenter, Aalborg Universitetshospital.
Anæstesi- og Intensivafdeling, Aalborg Universitetshospital.
Ugeskr Laeger. 2024 Dec 9;186(50):V20241. doi: 10.61409/V20241.
Pork Roast is an important part of the Danish holidays. The precise cooking of the pork roast is a controversial debate, which has been going on for decades. Newer techniques such as sous vide have been gaining popularity, but the optimal pork roast is yet to be determined. This study sought to evaluate the optimal meat structure for Christmas pork roast.
Three pork roasts were analyzed using an ultrasound scanner regarding fluid content. Then the pork roasts were suis vided for 6 hours at 60 degrees Celsius and oven-roasted for 34 minutes. An unbiased tasting panel tested the pork roasts and rated their juiciness.
The study was able to measure fluid content in the pork roasts. The two pork roasts (2 and 3) with the lowest fluid content were preferred by a panel of 40 taste testers. The pork roast with the highest fluid content also had the highest drop in weight during cooking.
Lower fluid content correlated with higher preference. Ultrasound was effective in estimating fluid content, impacting perceived juiciness and quality. The pork roast with more fluid was less juicy and preferred, aligning with studies linking higher fat to juiciness. The study suggests selecting pork roasts with less fluid using ultrasound is viable for finding the best quality roast.
Ultrasound testing is a viable point-of-care modality in selecting the most sensory-pleasing pork roast. Future studies should identify either a cut-off value or investigate if the fluid content to juiciness correlation is linear.
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烤猪肉是丹麦节日的重要组成部分。烤猪肉的精确烹饪方法一直是个有争议的话题，这场争论已经持续了几十年。像低温慢煮这样的新技术越来越受欢迎，但最佳的烤猪肉烹饪方法仍有待确定。本研究旨在评估圣诞烤猪肉的最佳肉质结构。
使用超声扫描仪对三块烤猪肉的水分含量进行分析。然后将烤猪肉在60摄氏度下低温慢煮6小时，再放入烤箱烤34分钟。一个公正的品尝小组对烤猪肉进行品尝并对其多汁程度进行评分。
该研究能够测量烤猪肉中的水分含量。40名品尝测试者组成的小组更喜欢水分含量最低的两块烤猪肉（2号和3号）。水分含量最高的烤猪肉在烹饪过程中的重量下降也最大。
较低的水分含量与更高的受欢迎程度相关。超声波在估计水分含量方面很有效，会影响人们对多汁程度和品质的感知。水分较多的烤猪肉多汁程度较低，也不太受欢迎，这与将较高脂肪含量与多汁程度联系起来的研究结果一致。该研究表明，使用超声波选择水分较少的烤猪肉对于找到质量最佳的烤肉是可行的。
超声波检测是选择最符合感官喜好的烤猪肉的一种可行的即时检测方式。未来的研究应确定一个临界值，或者研究水分含量与多汁程度之间的相关性是否呈线性。
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