ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pairs of boneless pork loins (n=10) were pumped to contain 0.5% tripolyphosphate or water and allotted to three treatments: PVC wrapped, convection oven cookery (CO); vacuum packaged, precooked and reheated in a water bath (PC); and vacuum packaged and cooked in a water bath (VP). Paired loins (n = 30) were injected with tripolyphosphate and allotted to the following treatments and storage (0, 14 or 28 days) conditions: Control (−20°C) [CO]; precooked (−20°C) [PCPR]; precooked (4°C) [PCRF]; vacuum packaged (−20°C) [VPFR]. VP and PC phosphate injected roasts were more tender and had lower cooking losses than CO roasts. After 28 days, all PC roasts had lower microbial counts than other treatments, and PC and VP roasts had improved palatability compared with CO roasts.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06592.x
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