Sensory and chemical characteristics of fresh pork roasts cooked to different endpoint temperatures
1990
Heymann, H. | Hedrick, H.B. | Karrasch, M.A. | Eggeman, M.K. | Ellersieck, M.R.
Pork roasts cooked to various endpoint temperatures were evaluated by sensory and chemical analyses. Increased endpoint temperatures were associated with increased cooking losses; decreased juiciness, pink color, and metallic flavor; increased graininess, brown color, and pork flavor. Increased endpoint temperatures also led to a concentration of lipid, protein and certain fatty acids. Cholesterol levels were not significantly influenced by endpoint temperature. Lipid content was decreased by removal of external fat before cooking. To minimize pink color in some muscles and maximize other sensory characteristics and yield of cooked meat, at least 71.1 degree C and no more than 76.6 degree C is recommended as the endpoint temperature for fresh pork roasts.
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