STUDY OF MILITARY WEIGHT REQUIREMENTS FOR RAW PORK LOINS
Abstract
Pork loins weighing between 12 and 24 lb. were tested for cutting and cooking yield, utility to meet fabrication requirements, and consumer acceptance. Percent yield of ready-to-cook meat was generally higher for lighter loins. Percent fat and lean trim was less for 12- and 14-lb. loins. Bone yield among loin weight groups did not differ significantly except for 12- lb. loins which had the highest percent bone. Weight of loin slices generally increased as loin weight and slice thickness increased. However, encased loins had less weight increase, yielding more uniform slice weight. Range of roast cooking times was 28 to 32 min. per lb., with less cooking time per pound required for the heavier loin roasts. Mean slice cooking time generally increased as loin weight increased. Percent yields of ready-to-eat cooked roasts generally showed an increase in the lighter, bone-in loin weight groups. Percent yields of ready-to-eat cooked slices showed no relationship to bone-in loin weight.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1967
- Accession Number
- AD0664766
Entities
People
- Dexter R. Bellis
- John L. Secrist
Organizations
- United States Army Soldier Systems Center