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Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored a...

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Autores principales: Jang, Aera, Kim, Hye-Jin, Kim, Dongwook, Kim, JinSoo, Lee, Sung-Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837892/
https://www.ncbi.nlm.nih.gov/pubmed/31728445
http://dx.doi.org/10.5851/kosfa.2019.e63
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author Jang, Aera
Kim, Hye-Jin
Kim, Dongwook
Kim, JinSoo
Lee, Sung-Ki
author_facet Jang, Aera
Kim, Hye-Jin
Kim, Dongwook
Kim, JinSoo
Lee, Sung-Ki
author_sort Jang, Aera
collection PubMed
description This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at 4±2°C for 7–10 days until aerobic plate counts (APC) reach 5.51–6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork.
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spelling pubmed-68378922019-11-14 Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses Jang, Aera Kim, Hye-Jin Kim, Dongwook Kim, JinSoo Lee, Sung-Ki Food Sci Anim Resour Article This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at 4±2°C for 7–10 days until aerobic plate counts (APC) reach 5.51–6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork. Korean Society for Food Science of Animal Resources 2019-10 2019-10-31 /pmc/articles/PMC6837892/ /pubmed/31728445 http://dx.doi.org/10.5851/kosfa.2019.e63 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Jang, Aera
Kim, Hye-Jin
Kim, Dongwook
Kim, JinSoo
Lee, Sung-Ki
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
title Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
title_full Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
title_fullStr Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
title_full_unstemmed Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
title_short Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
title_sort effects of doneness on the microbial, nutritional, and quality properties of pork steak of different thicknesses
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837892/
https://www.ncbi.nlm.nih.gov/pubmed/31728445
http://dx.doi.org/10.5851/kosfa.2019.e63
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