Analysis of juice loss during the wet cooking of pork meat – Effect of temperature, muscle type and salt on water content
2012
Bombrun, Laure | Danon, Jeanne | Latour, Alizée | Gatellier, Philippe | Kondjoyan, Alain
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 temperatureremained preponderant . Equilibrium water content differed when sample was vacuum - packed or not, but itwas difficult to determine whether it was due to the effect of the surrounding juice or to the difference in pressure.
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