EFFECT OF FOODSERVICE COOKERY METHOD, MARINATION, PORTION SIZE, AND ENDPOINT COOKING TEMPERATURE ON COOKING CHARACTERISTICS AND TENDERNESS OF PORK LOIN CHOPS1

Abstract

There is an increased use of rapid cookery systems (e.g. Clamshell®) in the foodservice sector to decrease preparation time. Foodservice pork loin chops (n=320) were used to determine the effects of cookery method (Clamshell®, CS vs Farberware, FB), marination (marinated vs nonmarinated), portion size (113 vs 170 g), and endpoint cooking temperature (68 vs 75C) on cooking characteristics, shear force values and sensory traits. The first experiment (n = 160 chops) evaluated Warner-Bratzler shear force, while the second experiment (n = 160 chops) measured sensory traits and both measured cooking characteristics. The chops cooked by CS had shorter (P 0.05). Marination increased (P < 0.05) thaw loss. Cook times were shorter (P < 0.01) and thaw and cook losses were lower (P < 0.05) for 113 g compared to 170 g chops. The 113 g portions were more (P < 0.05) tender and juicy than 170 g. Chops cooked to 68C required less (P < 0.05) cooking time, and had lower (P < 0.05) cook losses than chops cooked to 75C. Marinated 113 g chops were significantly juicier than any other combination of marination and portion size. These data suggest that a rapid cookery system can reduce cooking time of foodservice pork loin chops by as much as 50%, without detrimental effects on eating quality.