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Quality characteristics of pork loin...

Hamouz, Fayrene Lockhorn.

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Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems./
Author:	Hamouz, Fayrene Lockhorn.
Description:	264 p.
Notes:	Source: Dissertation Abstracts International, Volume: 52-03, Section: B, page: 1153.
Contained By:	Dissertation Abstracts International52-03B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9121919

Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems.
Hamouz, Fayrene Lockhorn.

Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems. - 264 p.

Source: Dissertation Abstracts International, Volume: 52-03, Section: B, page: 1153.

Thesis (Ph.D.)--The University of Nebraska - Lincoln, 1990.

Restructured pork roasts were manufactured using two processing schemes. The first study evaluated the influence of salt (0,.5, 1.0%), phosphate (0,.25,.5%) and cooking environment (moist, dry) on yield, product stability and texture. Emulsion stability and cooked yield were higher (P Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems.
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005 20041025132726.5
008 130614s1990 eng d
035 $a (UnM)AAI9121919
035 $a AAI9121919
040 $a UnM $c UnM
100 1 $a Hamouz, Fayrene Lockhorn. $3 1947672
245 1 0 $a Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems.
300 $a 264 p.
500 $a Source: Dissertation Abstracts International, Volume: 52-03, Section: B, page: 1153.
500 $a Adviser: Roger W. Mandigo.
502 $a Thesis (Ph.D.)--The University of Nebraska - Lincoln, 1990.
520 $a Restructured pork roasts were manufactured using two processing schemes. The first study evaluated the influence of salt (0,.5, 1.0%), phosphate (0,.25,.5%) and cooking environment (moist, dry) on yield, product stability and texture. Emulsion stability and cooked yield were higher (P $< $. 01) for roasts containing salt and phosphate. The moist cooking environment reduced (P $< $. 05) cooking time and improved objective tenderness. The second study evaluated the effect of fat levels (10, 15, 20%) and fat particle size (2.3, 6.8 mm) on yield, product stability and palatability. Emulsion stability and yield decreased as fat level increased (P $< $. 05). Juiciness was enhanced (P $< $. 05) as fat level and fat particle size increased (P $< $. 05). Quality characteristics of Canadian back and fresh ham pork roasts were evaluated in two separate studies using a 3 (oven temperature: 107.2, 135.0, 162.8 $\ sp\circ $< $. 05) and external surface color became darker (P $< $. 05) for both roast types as oven temperature increased. Fresh ham sensory tenderness was improved (P $< $. 01) at the low oven temperature. Roasts cooked in the convection oven were darker (P $< $. 01) in color. Roasting in the convection oven decreased fresh ham slice yields and improved (P $< $. 05) sensory tenderness. Environment had no affect on roast quality. Yield and quality characteristics of boneless pork chops were evaluated using a 3 (equipment temperature: 176.6, 204.4; 232.2 $\ sp\circ $\ sp\circ $\ sp\circ $< $. 01) yield and required less time to reach internal temperature. Increasing internal temperature increased (P $< $. 05) cooking time and improved (P $< $. 05) sensory tenderness. Broiled chops were lighter (P $< $. 05) in color and required more time (P $< $. 01) to cook than did grilled chops. Yield and quality of restructured pork roasts was improved through the addition of salt and phosphate. Yield decreased but quality increased as higher fat levels were incorporated into restructured pork roasts. Similar Canadian back pork roast yield and quality attributes are achieved regardless of oven temperature or oven type. Equipment temperature and oven type can influence the yield and palatability characteristics of fresh ham roasts and boneless pork chops.
590 $a School code: 0138.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The University of Nebraska - Lincoln. $3 1024939
773 0 $t Dissertation Abstracts International $g 52-03B.
790 1 0 $a Mandigo, Roger W., $e advisor
790 $a 0138
791 $a Ph.D.
792 $a 1990
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9121919