{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/110707"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/110707","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness","abstract":"Many factors can combine to affect the tenderness of pork chops, ranging from pre-slaughter factors (sire line, sex, animal handling), to inherent factors in both direct (sarcomere length, collagen content, postmortem proteolysis) and indirect (pH, WHC, color, marbling) ways. Other factors such as choice of cooking method and degree of doneness can be influenced by consumer preparation of pork. Being able to use cooking rate as a possible predictor of tenderness could impact cooking decisions in the industry. Consequently, knowing if pork chop cooking rate is related to tenderness could allow consumers to prepare chops accordingly in a way that maximizes tenderness for a good eating experience at home. As research is limited on cooking rates of pork chops, the objective was to determine the relationship between cook rate and Warner-Bratzler shear force (WBSF) values of pork chops cooked to two degrees of doneness (DoD) (N=503 for 63⁰C and N=357 for 71⁰C). Ventral loin and chop quality traits were measured on loins after aging 14 d. Chops were cooked on Farberware open-hearth grills (temperature monitored with Omega data logging thermometer). Slopes of regression lines and coefficients of determination between cook rate and WBSF values for both DoD were determined using the REG procedure of SAS and considered significant at P≤0.05. Stepwise regression analysis of quality traits and cook rate with WBSF utilized the REG procedure of SAS. As cook rate increased, WBSF values decreased regardless of DoD (P≤0.05). Although slopes of the calculated regression lines for both sets of chops were significant, reported slopes indicate the change in tenderness due to increased cook rate is limited (β1=-0.18939 for 63⁰C; β1=-0.21668 for 71⁰C). Cook rate only explained 2.0% and 5.4% of variability in WBSF of chops cooked to 63⁰C and 71⁰C, respectively. Cook rate explained 7.8% and 25.6% of variability in cook loss of chops cooked to 63⁰C and 71⁰C. Cook loss explained 10.2% and 20.1% of variability in WBSF of chops cooked to 63⁰C and 71⁰C. In stepwise regression, cook loss was the most influential trait in both DoD, followed by pH in 63⁰C and marbling in 71⁰C. Prediction equations explained 17% of variability in WBSF for 63⁰C and 22% of variability in 71⁰C chops. Because cook rate represented such a small percentage of variation in this study, it is likely that variation in tenderness of chops cooked to the same DoD is due to other factors. The findings of this study indicate that cook rate had minimal effect on the tenderness of pork chops cooked to two DoD.","abstract_html":"Many factors can combine to affect the tenderness of pork chops, ranging from pre-slaughter factors (sire line, sex, animal handling), to inherent factors in both direct (sarcomere length, collagen content, postmortem proteolysis) and indirect (pH, WHC, color, marbling) ways. Other factors such as choice of cooking method and degree of doneness can be influenced by consumer preparation of pork. Being able to use cooking rate as a possible predictor of tenderness could impact cooking decisions in the industry. Consequently, knowing if pork chop cooking rate is related to tenderness could allow consumers to prepare chops accordingly in a way that maximizes tenderness for a good eating experience at home. As research is limited on cooking rates of pork chops, the objective was to determine the relationship between cook rate and Warner-Bratzler shear force (WBSF) values of pork chops cooked to two degrees of doneness (DoD) (N=503 for 63⁰C and N=357 for 71⁰C). Ventral loin and chop quality traits were measured on loins after aging 14 d. Chops were cooked on Farberware open-hearth grills (temperature monitored with Omega data logging thermometer). Slopes of regression lines and coefficients of determination between cook rate and WBSF values for both DoD were determined using the REG procedure of SAS and considered significant at P≤0.05. Stepwise regression analysis of quality traits and cook rate with WBSF utilized the REG procedure of SAS. As cook rate increased, WBSF values decreased regardless of DoD (P≤0.05). Although slopes of the calculated regression lines for both sets of chops were significant, reported slopes indicate the change in tenderness due to increased cook rate is limited (β1=-0.18939 for 63⁰C; β1=-0.21668 for 71⁰C). Cook rate only explained 2.0% and 5.4% of variability in WBSF of chops cooked to 63⁰C and 71⁰C, respectively. Cook rate explained 7.8% and 25.6% of variability in cook loss of chops cooked to 63⁰C and 71⁰C. Cook loss explained 10.2% and 20.1% of variability in WBSF of chops cooked to 63⁰C and 71⁰C. In stepwise regression, cook loss was the most influential trait in both DoD, followed by pH in 63⁰C and marbling in 71⁰C. Prediction equations explained 17% of variability in WBSF for 63⁰C and 22% of variability in 71⁰C chops. Because cook rate represented such a small percentage of variation in this study, it is likely that variation in tenderness of chops cooked to the same DoD is due to other factors. The findings of this study indicate that cook rate had minimal effect on the tenderness of pork chops cooked to two DoD.","abstract_has_math":false,"creators":["Nethery, Taylor Nicole"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Animal Sciences","degree_department":null,"school":null,"contributors":["Dilger, Anna C","Harsh, Bailey N","Boler, Dustin D"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2021,"date_issued":"2021-09-17T02:34:39Z","date_published":"2021-09-17T02:34:39Z","updated_at":"2026-07-22T22:24:52Z","subjects":["degree of doneness","cook rate","tenderness","pork chop"],"languages":["en"],"rights":["Copyright 2021 Taylor Nethery"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/110707","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Dilger, Anna C","Harsh, Bailey N","Boler, Dustin D"]},{"key":"dc:creator","label":"Author","values":["Nethery, Taylor Nicole"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2021-09-17T02:34:39Z","2023-09-17T02:34:57Z","2021-04-27","2021-05"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["degree of doneness","cook rate","tenderness","pork chop"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2021 Taylor Nethery"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/110707"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Many factors can combine to affect the tenderness of pork chops, ranging from pre-slaughter factors (sire line, sex, animal handling), to inherent factors in both direct (sarcomere length, collagen content, postmortem proteolysis) and indirect (pH, WHC, color, marbling) ways. Other factors such as choice of cooking method and degree of doneness can be influenced by consumer preparation of pork. Being able to use cooking rate as a possible predictor of tenderness could impact cooking decisions in the industry. Consequently, knowing if pork chop cooking rate is related to tenderness could allow consumers to prepare chops accordingly in a way that maximizes tenderness for a good eating experience at home. As research is limited on cooking rates of pork chops, the objective was to determine the relationship between cook rate and Warner-Bratzler shear force (WBSF) values of pork chops cooked to two degrees of doneness (DoD) (N=503 for 63⁰C and N=357 for 71⁰C). Ventral loin and chop quality traits were measured on loins after aging 14 d. Chops were cooked on Farberware open-hearth grills (temperature monitored with Omega data logging thermometer). Slopes of regression lines and coefficients of determination between cook rate and WBSF values for both DoD were determined using the REG procedure of SAS and considered significant at P≤0.05. Stepwise regression analysis of quality traits and cook rate with WBSF utilized the REG procedure of SAS. As cook rate increased, WBSF values decreased regardless of DoD (P≤0.05). Although slopes of the calculated regression lines for both sets of chops were significant, reported slopes indicate the change in tenderness due to increased cook rate is limited (β1=-0.18939 for 63⁰C; β1=-0.21668 for 71⁰C). Cook rate only explained 2.0% and 5.4% of variability in WBSF of chops cooked to 63⁰C and 71⁰C, respectively. Cook rate explained 7.8% and 25.6% of variability in cook loss of chops cooked to 63⁰C and 71⁰C. Cook loss explained 10.2% and 20.1% of variability in WBSF of chops cooked to 63⁰C and 71⁰C. In stepwise regression, cook loss was the most influential trait in both DoD, followed by pH in 63⁰C and marbling in 71⁰C. Prediction equations explained 17% of variability in WBSF for 63⁰C and 22% of variability in 71⁰C chops. Because cook rate represented such a small percentage of variation in this study, it is likely that variation in tenderness of chops cooked to the same DoD is due to other factors. The findings of this study indicate that cook rate had minimal effect on the tenderness of pork chops cooked to two DoD.","Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-05-01","The student, Taylor Nethery, accepted the attached license on 2021-04-20 at 19:33.","The student, Taylor Nethery, submitted this Thesis for approval on 2021-04-20 at 19:40.","This Thesis was approved for publication on 2021-04-27 at 18:39.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16449 on 2021-09-16 at 17:04:10","Made available in DSpace on 2021-09-17T02:34:39Z (GMT). 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Other factors such as choice of cooking method and degree of doneness can be influenced by consumer preparation of pork. Being able to use cooking rate as a possible predictor of tenderness could impact cooking decisions in the industry. Consequently, knowing if pork chop cooking rate is related to tenderness could allow consumers to prepare chops accordingly in a way that maximizes tenderness for a good eating experience at home. As research is limited on cooking rates of pork chops, the objective was to determine the relationship between cook rate and Warner-Bratzler shear force (WBSF) values of pork chops cooked to two degrees of doneness (DoD) (N=503 for 63⁰C and N=357 for 71⁰C). Ventral loin and chop quality traits were measured on loins after aging 14 d. Chops were cooked on Farberware open-hearth grills (temperature monitored with Omega data logging thermometer). Slopes of regression lines and coefficients of determination between cook rate and WBSF values for both DoD were determined using the REG procedure of SAS and considered significant at P≤0.05. Stepwise regression analysis of quality traits and cook rate with WBSF utilized the REG procedure of SAS. As cook rate increased, WBSF values decreased regardless of DoD (P≤0.05). Although slopes of the calculated regression lines for both sets of chops were significant, reported slopes indicate the change in tenderness due to increased cook rate is limited (β1=-0.18939 for 63⁰C; β1=-0.21668 for 71⁰C). Cook rate only explained 2.0% and 5.4% of variability in WBSF of chops cooked to 63⁰C and 71⁰C, respectively. Cook rate explained 7.8% and 25.6% of variability in cook loss of chops cooked to 63⁰C and 71⁰C. Cook loss explained 10.2% and 20.1% of variability in WBSF of chops cooked to 63⁰C and 71⁰C. In stepwise regression, cook loss was the most influential trait in both DoD, followed by pH in 63⁰C and marbling in 71⁰C. Prediction equations explained 17% of variability in WBSF for 63⁰C and 22% of variability in 71⁰C chops. Because cook rate represented such a small percentage of variation in this study, it is likely that variation in tenderness of chops cooked to the same DoD is due to other factors. The findings of this study indicate that cook rate had minimal effect on the tenderness of pork chops cooked to two DoD.","Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-05-01","The student, Taylor Nethery, accepted the attached license on 2021-04-20 at 19:33.","The student, Taylor Nethery, submitted this Thesis for approval on 2021-04-20 at 19:40.","This Thesis was approved for publication on 2021-04-27 at 18:39.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16449 on 2021-09-16 at 17:04:10","Made available in DSpace on 2021-09-17T02:34:39Z (GMT). No. of bitstreams: 2 NETHERY-THESIS-2021.pdf: 677106 bytes, checksum: ad7da2f21b1d3c2a352348fdcf8da968 (MD5) LICENSE.txt: 4211 bytes, checksum: ebd5a2f9dcbae7a38fc95a0e9e46a0ef (MD5) Previous issue date: 2021-04-27","Embargo set by: Seth Robbins for item 118550 Lift date: 2023-09-17T02:34:57Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","U of I Only"],"dc:format":["application/pdf"],"dc:identifier":["http://hdl.handle.net/2142/110707"],"dc:language":["en"],"dc:rights":["Copyright 2021 Taylor Nethery"],"dc:subject":["degree of doneness","cook rate","tenderness","pork chop"],"dc:title":["Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Animal Sciences"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:52Z"}