Abstract
Research conducted during the last few years shows that several factors affect the eating quality of pork and that it is possible to obtain good eating quality at low levels of fat in the carcass (ie. P2 ˂ 10mm). A Blueprint approach to meat quality improvement can be taken by combining appropriate genetic, nutritional, animal welfare and meat processing inputs.It is widely believed that care taken during cooking is important if the full benefit of the improved practices is to be realised. However there is little objective research on which to base recommendations. This study set out to examine the effects of cooking temperature on grilled loin steaks, a popular product although vulnerable to cooking abuse.
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Schedule a callMore From: Proceedings of the British Society of Animal Production (1972)
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