ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fresh pork Canadian backs, cut into boneless pork chops, were cooked to 71C internal temperature by grilling at 93, 121, 148, 176, or 204C. Cooking times were significantly longer for chops grilled at 93C than for those grilled at the higher temperatures. Yield, moisture, and crude fat values of the chops in the different treatments were similar. Chops grilled at 204C had significantly lower retention values for thiamin and vitamin E and had lower mean retention values for vitamin B-6. Retention values for selenium were similar for all treatment groups. Shorter cooking times along with higher vitamin retentions were obtained in boneless pork chops grilled at 121, 148, and 176C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1998.tb00516.x
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