A comprehensive approach to determining the nutritional and sensory properties of today's cooked pork

The effects of carcass fat, trim level, cooking method, and final internal temperature on the composition, nutrient content and retention of cooked pork were determined. Cooking method (broiling, braising or frying) and final internal temperature (70$\sp\circ$C or 80$\sp\circ$C) significantly affected the composition and cooking parameters of center loin chops whereas carcass fatness (low or high) and trim level (0.0 cm or 0.6 cm) did not. Fat retention was not affected by trim level as previously reported in the literature. Cooking method significantly affected all cooking parameters, vitamin retentions, composition, and fat retention due to fat for frying. Except for fat retention, composition and cooking parameters were significantly affected by final internal temperature.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human and Community Development

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Oreskovich, Dolores Colby

Contributors dc:contributor

• Klein, Barbara P.

• Agriculture, Food Science and Technology
• Statistics
• Psychology, Psychometrics

Statement dc:rights

• Copyright 1994 Oreskovich, Dolores Colby

Language dc:language

eng

Identifier

AAI9416421
(UMI)AAI9416421

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/22171