Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Bryony J. James ◽  
Seo Won Yang
Keyword(s):  
Shear Force ◽  
Structural Changes ◽  
Microstructural Analysis ◽  
High Pressure Processing ◽  
Cooking Loss ◽  
Cooking Methods ◽  
Cooking Method ◽  
Raw Meat ◽  
Sous Vide ◽  
Environmental Sem

Three cooking methods (conventional oven roasting, sous vide and high pressure processing) were compared for their impact on toughness of bovine M. semitendinosus. Oven roasting resulted in the greatest cooking loss (31%) and highest Warner-Bratzler peak shear force (103N) as a result of the greatest shrinkage of the myofibrils and greatest loss of water (via shrinkage and through the dry cooking environment). Sous vide and HPP resulted in similar, low, cooking loss (19% and 17% respectively) with similar shrinkage of the myofibrils. The increased gelatinisation of the connective tissue when using HPP processing resulted in the least toughening of the meat with a peak shear force of 54N compared to (46N for the raw meat). Sous vide cooking also resulted in gelatinisation of the connective collagen, though not to the same extent as HPP, leading to a relatively tender sample with a peak shear force of 75N. Microstructural analysis using light and scanning electron microscopy revealed the structural changes occurring during cooking including shrinkage and increasing crimp of the fibrils. Environmental SEM in particular was able to show the enhanced gelatinisation resulting from HPP processing.

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Shear Force ◽  
Inverse Relationship ◽  
Cooking Loss ◽  
Objective Measures ◽  
Cooking Methods ◽  
Cooking Method ◽  
Protein Percentage ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

ObjectivesThe objective of this study was to evaluate instrumental measures of tenderness and juiciness of beef strip loin steaks representing four different USDA quality grades cooked using four dry heat cooking methods.Materials and MethodsStrip loins (n = 12/quality grade) were collected from four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select]. At 21 d postmortem, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. The most anterior steak was used for compositional analysis and every three adjacent steaks were grouped and assigned randomly to one of four different dry heat cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)]. Objective measures for raw samples included proximate composition and for cooked samples included cooking loss, pressed juiciness (PJP), and slice shear force (SSF) after the sample was cooked to a medium degree of doneness (70–72°C). In addition, consumers assessed attributes for each sample on an electronic ballot with a 100-point continuous line scale for juiciness, tenderness, flavor liking, and overall liking. Proximate data were analyzed using the GLIMMIX procedure of SAS with quality grade as the fixed effect. All other data were analyzed as split-plot design with quality grade as a whole plot factor, the strip loin as the whole plot unit, and cooking method as a subplot factor.ResultsUSDA Quality grade influenced fat, moisture, and protein percentage (P < 0.01). As expected, there was a fat percentage difference (P < 0.05) between each grade with a decline from Prime to Select samples. Therefore, Select had a greater (P < 0.05) moisture percentage than any other quality grade, and an inverse relationship was observed as there was an increase in moisture between each grade from Select to Prime (P < 0.05). Select and Low Choice had greater (P < 0.05) protein percentage than Top Choice or Prime, which were similar (P > 0.05). As expected, an inverse relationship between increased marbling levels and decreased SSF scores were also observed resulting in a negative correlation between fat and objective tenderness (r = –0.15; P < 0.05). In addition, fat was positively associated with consumer palatability scores (r ≥ 0.21; P < 0.01). Cooking method influenced (P < 0.01) cooking loss, but did not impact SSF or PJP (P ≥ 0.19). CLAM had lower (P < 0.05) cooking loss than FLAT, SAL, and CHAR, which did not differ from each other (P > 0.05). The lower cooking loss of CLAM could be related to the shorter cooking times compared to the other methods. Pressed juiciness percentage was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.19) and was not related to any objective or subjective measures of palatability (P > 0.05). Slice shear force was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.15); however, SSF was related (r ≤ 0.18; P < 0.05) to tenderness, juiciness, flavor and overall liking.ConclusionIn the current study, quality grade influenced the composition of raw samples, yet, quality grade coupled with different dry heat cooking methods did not influence objective measures of tenderness or juiciness.

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Low-temperature cooking method "sous vide" in the restaurant industry: A review

2020 ◽  
Vol 3 (1) ◽  
pp. 92
Author(s):  
Stanko Stankov ◽  
Hafize Fidan ◽  
Marianna Baeva ◽  
Russyian Rusev
Keyword(s):  
Low Temperature ◽  
Food Service ◽  
Holistic Approach ◽  
Cooking Methods ◽  
Cooking Method ◽  
Heat Stable ◽  
Wide Range ◽  
Sous Vide ◽  
Vegetable Foods ◽  
The Right

The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.

scholarly journals 79 Cooking method and beef flavor: a multivariate approach

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-27
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compounds ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Cooking Method ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Sous Vide ◽  
Strip Loin ◽  
The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

scholarly journals Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus

2021 ◽  
Vol 12 (1S) ◽  
pp. 83-91
Author(s):  
Nor Hadhirah Yahya ◽  
Nurul Shaeida Zulkifli ◽  
Siti Nur Aishah Ramli ◽  
Ishamri Ismail ◽  
Wan Mohd Fadli Wan Mokhtar
Keyword(s):  
Elastic Modulus ◽  
Water Retention ◽  
Cooking Time ◽  
Cooking Loss ◽  
Peak Force ◽  
Colour Properties ◽  
Cooking Method ◽  
Initial Yield ◽  
Higher Temperature ◽  
Sous Vide

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.

scholarly journals TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide

2019 ◽  
Vol 97 (8) ◽  
pp. 3348-3353 ◽  
Author(s):  
Erin E Bryan ◽  
Brooke N Smith ◽  
Ryan N Dilger ◽  
Anna C Dilger ◽  
Dustin D Boler
Keyword(s):  
Shear Force ◽  
Technical Note ◽  
Science Laboratory ◽  
Cooking Method ◽  
University Of Illinois ◽  
Final Weight ◽  
Time Periods ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

Abstract The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54-cm-thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63 °C, aged 7 d and cooked to 63 °C, aged 14 d and cooked to 63 °C, or aged 14 d and cooked to 71 °C. Chops were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference option in the MIXED procedure of SAS. Among chops cooked to 63 °C, chops aged 3 d has less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71 °C had greater (P < 0.001) cook loss than chops cooked to 63 °C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63 °C, chops aged 3 d required more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. Chops aged 14 d and cooked to 71 °C required (P < 0.0001) more force than those aged 14 d and cooked to 63 °C. Overall, these data indicate that sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat

2016 ◽  
Vol 855 ◽  
pp. 70-74
Author(s):  
Phongchai Klinhom ◽  
Jitra Klinhom ◽  
Sasithorn Methawiwat
Keyword(s):  
Lipid Oxidation ◽  
Meat Product ◽  
Cooking Loss ◽  
Cooking Methods ◽  
Cooking Method ◽  
Buffalo Meat

The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.

scholarly journals Sous-vide Pişirme Tekniği: Et Kalitesi Üzerine Etkileri

2020 ◽  
Vol 8 (6) ◽  
pp. 1320-1330
Author(s):  
Meltem Serdaroglu ◽  
Esra Derin
Keyword(s):  
Meat Quality ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Quality Parameters ◽  
Water Soluble ◽  
Homogeneous Distribution ◽  
Cooking Methods ◽  
Cooking Method ◽  
Sous Vide ◽  
Temperature Applications

Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times. This technique is widely used for cooking of meat and meat products which have limited shelf life throughout cold storage. Temperature, time and vacuum parameters used in sous-vide method are effective factors on meat quality. It is realised that meat tenderness increases with this technique due to cooking is performed at low temperatures. For the same reason, more water is retained in the texture and cooking losses are reduced. In addition to this, it is appeared that the sous-vide method provides protection of nutrient components that are water-soluble and/or adversely affected by high temperature applications, so that this method increases the nutritional value of meat. On the other hand, use of controllable cooking temperatures facilitates to reach targeted core temperatures in meat. With the help of homogeneous distribution of heat, even colour formation on meat can be observed. Oxidative reactions in the product are limited by the application of vacuum, so that product quality can be preserved for a long time. The risk of food safety as a result of low temperature applications in sous-vide cooking is eliminated by increasing cooking times. In this review, it is aimed to inform about effects of sous-vide cooking technique on meat quality under the heads of; texture, juiciness and cooking losses, colour, flavour, lipid and protein oxidation and microbial quality. Besides, the effects of sous-vide cooking method on quality parameters, different effects of sous-vide and traditional cooking methods on quality parameters were deeply discussed.

scholarly journals The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. T. Honegger ◽  
E. E. Bryan ◽  
T. K. Ruth ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Open Hearth ◽  
Eating Quality ◽  
Cooking Methods ◽  
Fluorescent Light ◽  
Research Subjects ◽  
Cooking Method ◽  
Overall Acceptability ◽  
Heating Source ◽  
Sous Vide ◽  
Cooked Color

ObjectivesThe objective was to determine the effects of cooking method and degree of doneness on consumer eating experience of pork chops when consumers were allowed to observe differences in cooked color. The hypothesis was that when consumers were able to visualize cooked color, they would rate pork cooked to 63°C less acceptable than chops cooked to 71°C due to historical perceptions of pork degree of doneness. Additionally, consumers would find sous-vide chops less acceptable due to the lack of browning.Materials and MethodsSensory procedures for all consumer evaluations were reviewed and approved by the University of Illinois Office for the Protection of Research Subjects. Loins were purchased from a commercial abattoir at 1 d postmortem, vacuum packaged, aged until 10 d postmortem, then frozen. Frozen pork loins were cut into 3.2 cm thick chops. Loin origin was maintained for each chop such that consumers were served 4 chops that originated from the same loin. Frozen chops were vacuum packaged and allowed to thaw at approximately 4°C. Pork chops were cooked to either 63°C or 71°C using either an open-hearth grill or an immersion cooker sous-vide device. After cooking, chops were removed from the heating source and cut to expose the internal cooked surface. Cooked color was measured with a Minolta chroma meter. Chops were cut into 1 cm × 1 cm × 3.2 cm sections and served to 132 consumers. Consumers were seated in a breadbox style sensory booth room under fluorescent light to allow for cooked color appraisal. Each consumer was provided 4 samples (grill/63, grill/71, sous-vide/63, sous-vide/71). Consumers used a 9-point Likert-type score system to determine tenderness, juiciness, flavor, and overall acceptability. Data were organized as a percentage of responses to determine the effects of cooking method, degree of doneness, and their interaction.ResultsChops cooked to 63°C (4.10, 9.08) were more red and less yellow (P = 0.01) than chops cooked to 71°C (3.82, 9.39). There was an interaction of cooking method and degree of doneness for both tenderness and acceptability. Consumers rated a greater percentage (P < 0.001) of chops cooked sous-vide at 63°C as tender (82.82%) and acceptable (60.34%) compared with all other cooking method and degree of doneness combinations. There were no differences (P = 0.06) in the percentage of chops rated tender when cooked to 71°C between those sous-vide (33.07%) and grilled (22.42%). Additionally, there were no differences (P = 0.06) in the percentage of chops rated acceptable when cooked to 71°C between those sous-vide (26.35%) and grilled (28.63%). For juiciness, consumers rated a greater (P < 0.01) percentage of chops cooked to 63°C as juicy (44.37%) than those cooked to 71°C (14.78%) but ratings as juicy did not differ between cooking methods. For flavor, consumers rated a greater (P < 0.01) percentage of chops cooked to 63°C as flavorful (34.61%) than those cooked to 71°C (24.31%). Contrary to the expectation, ratings as flavorful did not differ between cooking methods (P = 0.88).ConclusionEven when consumers can identify cooked color, they preferred chops cooked to 63°C. However, the lack of browning on chops cooked using sous-vide did not compromise eating quality of chops.

scholarly journals Relationships Between Loin Color, Cut Thickness, Cooking Method, Water-Holding Capacity and Tenderness for Pork Cooked to 62.8°C

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. L. Laird ◽  
R. K. Miller
Keyword(s):  
Shear Force ◽  
Water Holding Capacity ◽  
Cooking Methods ◽  
Drip Loss ◽  
Cooking Method ◽  
Color Score ◽  
Eating Experience ◽  
Pan Frying ◽  
Cooking Times ◽  
Water Holding

ObjectivesConsumer research has consistently shown that consumers over-cook pork creating a subpar eating experience. In 2011, the USDA/FSIS changed the internal doneness temperature from 71.1 to 62.8°C. However, how tenderness and water-holding capacity is affected in pork chops and roasts differing in thickness and color score cooked to 62.8°C is unknown. Understanding these relationships from chops and roasts cooked to 62.8°C is crucial to the pork industry.Materials and MethodsBoneless and bone-in pork loins were purchased commercially on 3 selection trips to represent the National Pork Board subjective color scores of 2 and 4. The tenderloin was removed from the bone-in loins and randomly assigned to treatments. The sirloin and blade ends were removed, and bone-in ribeye chops were cut to either 1.3, 1.9 or 2.5 cm thick. Twelve chops were cut from each loin with a portion of the rib bone present in each chop. The blade end of the boneless loins was removed, and blade chops were cut to either 1.3, 1.9 or 2.5 cm thick. Three blade ends within color score were used to obtain 12 chops. The boneless center-cut chops were cut to either 1.3, 1.9 or 2.5 cm. Each boneless loin was cut into 12 chops. Boneless loin roasts (0.9 and 1.8 kg roasts) were cut from color score 4 boneless loins. Whole boneless center-cut loin roasts were cut into 2.7 kg roasts from the color score 2 loins. Prior to cooking, drip loss, pH and raw color were determined. Chops were then cooked to 62.8°C either by baking, grilling, pan frying, or pan-sautéing. Roasts were cooked to 62.8°C either by baking or grilling. Internal temperature was monitored by inserting an iron constantan thermocouple into the geometric center of the chop or roast. Cook yield, cook time, tenderness assessed by Warner-Bratzler shear force, and cooked internal color were determined. Each of the 24 treatments for each type of chop (2 colors × 3 thicknesses × 4 cooking methods) and the 8 roast treatments (4 weights × 2 cooking methods) were replicated 20 times.ResultsCooking method and chop thickness affected cook yield and cook time. Baked chops had the longest cooking times and sautéed chops had the highest cook yields (P < 0.05). Grilled chops had the highest (P < 0.05) cook loss. The color score 4 blade and boneless chops were more tender than the color score 2 chops (P < 0.05). However, for bone-in chops, the inverse was reported (P < 0.05). Thickness had minimal effect on tenderness for the boneless chops (P < 0.05). Although bone-in and boneless, baked chops had the longest cooking times, they were the most (P < 0.05) tender. Baked whole boneless roasts had higher cook yield and longer cook times from grilled whole boneless roasts (P < 0.05). For boneless loin roasts (0.9 kg), baked roasts had higher cook yields, longer cook times, were tougher, and had a redder internal cook color than boneless loin roasts that were grilled (P < 0.05). Heavier boneless loin roasts had lower cook yield, longer cook times, and were tougher compared to lighter weight boneless loin roasts (P < 0.05). Baked tenderloins had higher cook yield, longer cook times and were redder in internal color than grilled tenderloin roasts (P < 0.05).ConclusionOverall, this study revealed that color, cooking method, and thickness impacted drip loss, cook yield, cook time, cooked color, and tenderness of blade, boneless, and bone-in chops, tenderloins, and roasts.

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