Effect of Rehydration and Cooking Parameters on the Tenderness of Freeze-Dried Raw Pork Chops
Abstract
A full factorial study was conducted with freeze-dried raw pork chops in which the chops were rehydrated at three different temperatures (27, 38, 49C) , equilibrated before cooking for three periods (0, 4, 24 hours), cooked by two different methods (fry, bake), and coated in three different ways (none, flour, breading). The cooked products were evaluated for tenderness by a technological taste panel and penetrometer readings and for water retention during cooking. Analysis of variance indicated that the use of a coating increased the tenderness of the cooked product appreciably without a substantial increase in cooking time and that breading was more effective than flour alone. Rehydration water temperature and cooking methods had statistically significant effects on the tenderness, but accounted for only small percentages of the total variance observed. Rehydration equilibration time was not statistically significant. Water retained in the product during cooking was linearly correlated with tenderness (r = .5).
Document Details
- Document Type
- Technical Report
- Publication Date
- May 01, 1972
- Accession Number
- AD0748406
Entities
People
- E. A. Goffi
- J. M. Tuomy
Organizations
- United States Army Soldier Systems Center