Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina
Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina
Faculty of Technology, University of Novi Sad , Novi Sad , Serbia
Meat is very important ingredients in the human diet, so it is a source of easily digestible, biological and energy valuable components. Therefore, this paper investigate the influence of temperature in the temperature range from 51°C to 100°C and different methods of thermal processing, thermal treatment by cooking and roasting, to change the color and sensory characteristics of pork meat. As parameters to change the color on the surface of the treated samples, were measured L* a* and b* value in CIE L*a*b* system. Sensory properties were evaluated juiciness, tenderness, amount of connective tissue and aroma. This research showed that thermal treatment of roasting has a more intense effect on the change of parameters L* a* and b*, while cooking thermal treatment more intensive affects the change of sensory qualities.
Authors retain copyright. This work is made freely available online under an open-access model under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC-http://creativecommons.org/licenses/by-nc-nd/4.0/BY-NC-ND 4.0).
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.