INFLUENCE OF TEMPERATURE AND DIFFERENT METHODS OF THERMAL PROCESSING TO COLOR CHANGES AND SENSORY CHARACTERISTICS OF PORK MEAT

  • R. Grujić University of East Sarajevo, Faculty of Technology, 75400 Zvornik, Republic of Srpska, B&H
  • D. Vujadinović University of East Sarajevo, Faculty of Technology, 75400 Zvornik, Republic of Srpska, B&H
  • V. Tomović University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia

Abstract

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

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Published
2013-12-31
How to Cite
GRUJIĆ, R.; VUJADINOVIĆ, D.; TOMOVIĆ, V.. INFLUENCE OF TEMPERATURE AND DIFFERENT METHODS OF THERMAL PROCESSING TO COLOR CHANGES AND SENSORY CHARACTERISTICS OF PORK MEAT. Journal of Engineering & Processing Management, [S.l.], v. 5, n. 1, p. 99-111, dec. 2013. ISSN 2566-3615. Available at: <https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/72>. Date accessed: 21 sep. 2021.