Cargando…

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C pe...

Descripción completa

Detalles Bibliográficos
Autores principales: Nethery, Taylor N., Boler, Dustin D., Harsh, Bailey N., Dilger, Anna C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750926/
https://www.ncbi.nlm.nih.gov/pubmed/35010257
http://dx.doi.org/10.3390/foods11010131
_version_ 1784631571539558400
author Nethery, Taylor N.
Boler, Dustin D.
Harsh, Bailey N.
Dilger, Anna C.
author_facet Nethery, Taylor N.
Boler, Dustin D.
Harsh, Bailey N.
Dilger, Anna C.
author_sort Nethery, Taylor N.
collection PubMed
description The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C per minute of cooking time. Warner-Bratzler shear force (WBSF) was measured on chops cooked to either 63 °C or 71 °C. Slopes of regression lines and coefficients of determination between cooking rate and tenderness values for both degrees of doneness (DoD) were calculated. Shear force values decreased as cooking rate increased regardless of DoD (p ≤ 0.05), however changes in tenderness due to increased cooking rate were limited (β1 = −0.201 for 63 °C; β1 = −0.217 for 71 °C). Cooking rate only explained 3.2% and 5.4% of variability in WBSF of chops cooked to 63 °C and 71 °C, respectively. Cooking loss explained the most variability in WBSF regardless of DoD (partial R(2) = 0.09–0.12). When all factors were considered, a stepwise regression model explained 20% of WBSF variability of chops cooked to 63 °C and was moderately predictive of WBSF (model R(2) = 0.34) for chops cooked to 71 °C. Overall, cooking rate had minimal effect on pork chop tenderness.
format Online
Article
Text
id pubmed-8750926
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-87509262022-01-12 Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness Nethery, Taylor N. Boler, Dustin D. Harsh, Bailey N. Dilger, Anna C. Foods Article The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C per minute of cooking time. Warner-Bratzler shear force (WBSF) was measured on chops cooked to either 63 °C or 71 °C. Slopes of regression lines and coefficients of determination between cooking rate and tenderness values for both degrees of doneness (DoD) were calculated. Shear force values decreased as cooking rate increased regardless of DoD (p ≤ 0.05), however changes in tenderness due to increased cooking rate were limited (β1 = −0.201 for 63 °C; β1 = −0.217 for 71 °C). Cooking rate only explained 3.2% and 5.4% of variability in WBSF of chops cooked to 63 °C and 71 °C, respectively. Cooking loss explained the most variability in WBSF regardless of DoD (partial R(2) = 0.09–0.12). When all factors were considered, a stepwise regression model explained 20% of WBSF variability of chops cooked to 63 °C and was moderately predictive of WBSF (model R(2) = 0.34) for chops cooked to 71 °C. Overall, cooking rate had minimal effect on pork chop tenderness. MDPI 2022-01-05 /pmc/articles/PMC8750926/ /pubmed/35010257 http://dx.doi.org/10.3390/foods11010131 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nethery, Taylor N.
Boler, Dustin D.
Harsh, Bailey N.
Dilger, Anna C.
Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
title Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
title_full Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
title_fullStr Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
title_full_unstemmed Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
title_short Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
title_sort relationship between inherent cooking rate and warner-bratzler shear force of pork chops cooked to two degrees of doneness
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750926/
https://www.ncbi.nlm.nih.gov/pubmed/35010257
http://dx.doi.org/10.3390/foods11010131
work_keys_str_mv AT netherytaylorn relationshipbetweeninherentcookingrateandwarnerbratzlershearforceofporkchopscookedtotwodegreesofdoneness
AT bolerdustind relationshipbetweeninherentcookingrateandwarnerbratzlershearforceofporkchopscookedtotwodegreesofdoneness
AT harshbaileyn relationshipbetweeninherentcookingrateandwarnerbratzlershearforceofporkchopscookedtotwodegreesofdoneness
AT dilgerannac relationshipbetweeninherentcookingrateandwarnerbratzlershearforceofporkchopscookedtotwodegreesofdoneness