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Effects of final cooking temperature on the eating quality of pork loin steaks

Published online by Cambridge University Press:  24 November 2017

J.D. Wood ,
G.R. Nute ,
G.A.J. Fursey  and
A. Cuthbertson
J.D. Wood
Affiliation:
Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
G.R. Nute
Affiliation:
Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
G.A.J. Fursey
Affiliation:
Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
A. Cuthbertson
Affiliation:
Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
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Extract

Research conducted during the last few years shows that several factors affect the eating quality of pork and that it is possible to obtain good eating quality at low levels of fat in the carcass (ie. P2 ˂ 10mm). A Blueprint approach to meat quality improvement can be taken by combining appropriate genetic, nutritional, animal welfare and meat processing inputs.

It is widely believed that care taken during cooking is important if the full benefit of the improved practices is to be realised. However there is little objective research on which to base recommendations. This study set out to examine the effects of cooking temperature on grilled loin steaks, a popular product although vulnerable to cooking abuse.

Type
Pigs I
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 13
Copyright
Copyright © The British Society of Animal Production 1993

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