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首页> 美国卫生研究院文献>Journal of Animal Science >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
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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

机译：技术说明：使用Sous Vide检测烹饪烹饪丢失和老年猪肉浓郁液的差异的方法

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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.
机译：目的是确定检测烹饪损失和华纳 - 布拉茨勒剪力力（WBSF）值为老化的厨师丢失和华纳 - 泡状剪切力（WBSF）值的能力，并烹饪到不同程度的液体炊具。来自伊利诺伊州伊利诺伊州大学的猪（HCW = 96千克）的腰部在第10和第11肋骨之间分离成前部和后部。将后部切割成6个单独的2.54厘米厚的排骨。中间4个ChOPS随机指定为3d，并烹饪至63℃，7d，7d，煮至63℃，14d，煮至63℃，或老化14d并煮至71℃。通过将它们放入水浴中，将ChOPS放入水浴中，浸入循环器设置为所需的终点温度90分钟。通过测量初始和最终重量，占包装重量的每种切换计算烹饪损失。直径为1.25厘米的四个芯平行于每种切片的肌肉纤维切割，并分析WBSF。使用单向ANOVA分析数据。使用SAS的混合过程中的差异选项的概率分离最小二乘装置。在烹饪到63℃的CHOPS中，3d的CHOPS比那些7d的厨师损耗较少（P <0.01），7d的CHOPS比14岁的厨师损耗较少（P <0.01）。在14℃的CHOPS中，烹饪到71℃的CHOPS比煮至63℃的CHOP，具有更大的（P <0.001）厨槽损耗。在老龄期之间也检测到压痛的差异。在烹饪到63°C的CHOPS中，3d的CHOPS需要更多（p = 0.02）力，而不是那些7d的剪切，但是7d的CHOPS与14d老年人的那些没有不同的（p = 0.15）。 14d浓度并烹饪至71°C（P <0.0001）的力，比14d为14d，并煮至63℃。总的来说，这些数据表明Sous-Vide是一种可接受的烹饪方法，用于实验中使用，因为烹饪损失和WBSF的预期差异被检测到与不同的时间点的CHOPS或烹饪到不同程度的累积程度。

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