Cook Loss as a Function of Meat Heat Treatment and Regime

Authors

  • Dragan P Vujadinović University of East Sarajevo, Faculty of Technology, 74000 Zvornik
  • Radoslav D Grujić University of East Sarajevo, Faculty of Technology, 74000 Zvornik
  • Vladimir M Tomović University of Novi Sad, Faculty of Technology, 21000 Novi Sad
  • Milan S Vukić University of East Sarajevo, Faculty of Technology, 74000 Zvornik
  • Marija R Jokanović University of Novi Sad, Faculty of Technology, 21000 Novi Sad

DOI:

https://doi.org/10.7251/QOL1402081V

Abstract

Heat treatment of meat causes different changes in the structure of meat, for example, decimation of cell films, tearing of muscle strands, tearing and disintegration of the connective tissue proteins, coagulation and gel development of the myofibrillar and sarcoplasmic proteins.
The aim of the study presented in this paper was to investigate the effect of heat treatment by roasting and cooking at atmospheric pressure on cook loss of M. Longissimus dorsi of pork in the temperature range between 50°C and 100°C. Consequently were analyzed and the drip losses seen as a result of freezing and thawing of meat before heat treatment.
The observed parameters amid tests indicated steady measurably critical change (P<0.001) of observed qualities with temperature expanding amid the both hotness treatment forms in the given temperature range. The most ideal temperature in the core of the pork meat sample during heat treatment is in the temperature range somewhere around 70°C and 80°C. Heat treatment by cooking gave samples with less cook loss yield, compared to the heat treatment by roasting.

Downloads

Published

2014-12-20

Issue

Vol. 10 No. 3-4 (2014): QUALITY OF LIFE (Banja Luka) - APEIRON

Section

Чланци