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Analysis of juice loss during wet cooking of pork meat – Effect of temperature, muscle type and salt on water content

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Poster. Context In France, the salt content in the highest quality cooked ham is 2.0% on the average. The objective is to reduce it further. This study analyzes the effect of temperature, cooking time and muscle type on cooking loss (CL) in low salted ham.

The control of CL is very important for meat industry because it determines the financial result of the process and it affects product quality (juiciness, tenderness, content in micronutrients…).

Heating meat leads to protein denaturation and meat contraction which explain the CL.
PDF icon Analysis of juice loss during wet cooking of pork meat – Effect of temperature, muscle type and salt on water content
2012

Analysis of juice loss during wet cooking of pork meat - effect of temperature, muscle type and salt on water content

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Cooking loss (CL) and water content (X) during wet cooking were measured on 5 mm thick discs, 3x3x3 cm and 5x5x5 cm cubes of five muscles of pork: semimembranosus (SM), biceps femoris (BF), rectus femoris (RF), semitendinosus (ST) and longissimus thoracis (LT). During heating, water content in meat decreased to reach an equilibrium state (XeqCL). Salt content, dimension and muscle type influenced XeqCL but effect of temperature remained preponderant.
PDF icon Analysis of juice loss during wet cooking of pork meat - effect of temperature, muscle type and salt on water content
2012

Determination of IMF by MRI: a validation with the NIT and NMR techniques

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The intramuscular fat content in fresh pork and its distribution through the muscle are important factors in sensory acceptability to the consumer. The determination of intramuscular fat is based on the meticulous and time-consuming standard chemical extraction methods. Although near infrared transmittance (NIT) is a secondary method linked to a chemical reference method by sophisticated calibration, it is now an approved method for the commercial chemical analysis of meat.
PDF icon Determination of IMF by MRI: a validation with the NIT and NMR techniques
2010