Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. XVII No. 5, 2015.

Ostalo

Effects of anatomical location within pork tenderloins on the quality of fast thawed steaks

Igor Tomašević orcid id orcid.org/0000-0002-1611-2264 ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Slaviša Stajić ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Dušan Živković ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Marija Jokanović ; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Vladimir Tomović ; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Nikola Stanišić ; Institute for Animal Husbandry, Autoput 16, 11080, Belgrade, Republic of Serbia

Puni tekst: engleski pdf 210 Kb

str. 455-460

preuzimanja: 455

citiraj

Sažetak

The objectives of this research was to evaluate if the effects of very fast hot water thawing method on the meat quality attributes of pork tenderloin steaks are influenced by anatomical location of steaks within the tenderloin. Thawing was performed using a hot water bath at 39°C for 7 ± 0.5 min. Frozen steaks were cut approximately 2.5 cm thick with their thickness measured and accounted for individually for each steak after cutting. Starting from the tail end, steaks were identified as being from either the anterior (A), middle (M) or posterior (P) portions of the tenderloins. Minor but significant differences in thawing, cooking, and texture attributes of the steaks from various anatomical locations within the tenderloins were observed. When adjusted for SV, medium parts of tenderloin exhibited highest thaw drip loss. Cooking yield was influenced by steak location only when adjusted for SV ratio and increased from the anterior to the posterior end of the tenderloin. Location within tenderloin also influenced steak tenderness measurements. Steaks from medium parts of tenderloin had higher WBSF values compared to anterior and posterior parts of the steaks. Color changes in thawed steaks due to either thawing treatment or steak location were minimal and not detectable visually.

Ključne riječi

fast thawing; pork tenderloin; anatomical location; quality

Hrčak ID:

165027

URI

https://hrcak.srce.hr/165027

Datum izdavanja:

31.8.2015.

Podaci na drugim jezicima: španjolski njemački talijanski hrvatski

Posjeta: 2.146 *