Abstract
To investigate operating parameters and selected food quality attributes, breaded and unbreaded pork loin chops were heat processed in a rotating hot-air system. Breaded chops were compared to those heat processed in a deep fat fryer; unbreaded chops to those on a charbroiler. For unbreaded pork chops, the rotating hot-air process was advantageous. For consumers desiring pork chops, deep fat frying was advantageous. Recommendations were made for consumer selection, based on desired quality attributes of moisture, and lipid and food energy content.
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