Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

Four processing procedures were compared as methods of reducing warmed-over flavor (WOF) of pork chops during frozen storage for 84 days, These procedures were (1) oven-broiled chops, (2) chops from loins precooked with no additives, (3) chops from loins cured with 0.5% salt and 40 ppm NaNO2 and precooked, and (4) chops from loins cured with 2% salt and 120 ppm NaNO2 and precooked. Samples were evaluated by the TBA test, Warner-Bratzler shear, hydroxyproline assay and by sensory analysis after frozen storage at -18°C. Chops from the three precooked treatments were more tender than oven-broiled chops. Nitrite inhibited WOF development of precooked chops during frozen storage and 40 ppm nitrite was nearly as effective as 120 ppm.

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