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Effects of grilling to 80°c on the physical and chemical composition of pork loin steaks

Published online by Cambridge University Press:  21 November 2017

J.D. Wood ,
G.R. Nute ,
R.C. Ball ,
G.A.J. Fursey  and
G. Harrington
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY
G.R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY
R.C. Ball
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY
G.A.J. Fursey
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY
G. Harrington
Affiliation:
Meat & Livestock Commission, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
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Extract

Previous work has shown that grilling pork steaks to a high final internal temperature (80°C), which corresponds to “well done”, significantly reduces tenderness and juiciness but increases the intensity of pork flavour. This work was done to examine the effects of grilling on physical and chemical composition.

Two adjacent 25 mm-thick steaks with backfat and rind attached were cut from each of 62 deboned pork loins (taken from 90 kg live weight pigs, average 11mm P2 fat thickness). One steak was analysed fresh by dissection and standard analytical techniques and the other after grilling to 80°C final internal temperature.

Type
Meat Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1994 , March 1994 , pp. 180
Copyright
Copyright © The British Society of Animal Production 1994

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