Effects of Internal Temperature and Thickness on Palatability of Pork Loin Chops

Abstract

ABSTRACTThree thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P < 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven‐ prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P > 0.05) on tenderness, juiciness or total cooking loss of oven‐prepared or grilled chops. The thickest chops received the highest (P < 0.05) pork flavor scores.