Cooked Pork Research Articles

Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products

Little is known regarding the impact of cooking on vitamin D content in pork, despite meat being a major contributor to vitamin D intakes.This paper investigated the effect of household cooking (pan-fry/roast/grill/sous-vide/sauté), on the vitamin D3 and 25-hydroxyvitamin D3 (25(OH)D3) concentration/retention in pork loin, mince and sausages. We hypothesised that vitamin D concentrations would be higher in cooked vs raw pork, and retention would differ between products.Cooking significantly increased vitamin D3 (+49 %) and 25(OH)D3 (+33 %) concentrations. All cooked loin vitamin D3 concentrations were significantly lower than mince/sausage. Vitamin D3 retention was > 100 % for all samples (102–135 %), except sauté mince (99 %) which still did not differ significantly from 100 % retention. Sous-vide cooking resulted in the highest vitamin D3 retention (135 %).Likely owing to water/fat loss, household cooking of pork results in favourable retention of vitamin D3 and 25(OH)D3. The type of pork product has greater influence than cooking method.

Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions

Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions

Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork

Cooling deviations and temperature abuse are two main reasons leading to the risk of Clostridium botulinum outgrowth in cooked pork. The aim of this research was to create a model that could be used to estimate C. botulinum growth from spores in cooked pork at temperatures similar to those used to chill cooked pork in processing facilities and food establishments. A cocktail of proteolytic C. botulinum types A and B consisting of five strains per type were used to inoculate pork to a final spore concentration of approximately 2 log CFU/g and cooked to 71 °C to heat shock the spores and kill vegetative microbes. The growth of C. botulinum was established at constant storage temperatures from 10 to 46 °C. C. botulinum growth was also studied under dynamic temperature conditions with cooling set to start at 54.4 °C and end at 4.4 °C or 7.2 °C in monophasic or biphasic cooling profiles, respectively. Growth parameters were estimated using the Baranyi model as a primary model and growth rates were fitted using the modified Ratkowsky secondary model with respect to temperature. The R2 values ranged from 0.7653 to 0.9995 indicating that the Baranyi primary model was well suited to the growth data. The modified Ratkowsky secondary model's R2 was 0.9653 and its root mean square error (RMSE) was 0.0687. All 11 prediction error values computed were within the limit of acceptable prediction zone (−1.0 to 0.5) suggesting a good fit of the model. The predictive model can provide information for the safety of cooked pork exposed to longer chilling times or for customized process schedule development as cooling of larger diameter products presents a processing challenge in the meat process operations.

Weighted genome-wide association study reveals new candidate genes related to boar taint compounds 1

The weighted single-step genome-wide association study (WssGWAS) and post-GWAS analysis may be a useful tool to identify quantitative trait loci (QTL) and candidate genes linked to economically important phenotypes, such as boar taint in pigs. The boar taint is an unpleasant taste and smell observable at uncastrated pork cooking. Therefore, we aimed to identify QTL regions and pinpoint candidate genes associated with boar taint compounds applying a WssGWAS. In this study, we analyzed phenotypic records of androstenone, skatole and indole levels (AND, SKA and IND, respectively) recorded on 4,922 animals from three pig sire lines. From these animals, a total of 3,749 were genotyped. This dataset was used to perform a WssGWAS analysis. A total of 16 windows, explaining 0.5% or more of the genetic variance of boar taint compounds, were identified (5, 4 and 7 for AND, SKA and IND, respectively) at Sus scrofa chromosomes 1, 2, 3, 5, 6, 10 12, 15 and 17. Together, these windows explained 2.90%, 2.15% and 4.47% of the genetic variance of AND, SKA or IND, respectively. A total of 128 genes located in the significant QTL regions were identified. Five new candidate genes (CDK4, CRHBP, CTDSP2, CYP27B1 and SDR4E1) were identified as linked to boar taint compounds. In addition, we also find the HSD17B2 gene, which has already been described in literature as associated with the studied traits. These genes should be better studied looking to understand the boar taint occurrence and selection against that.

Effect of varying salt concentration on iridescence in precooked pork meat

The objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was ascertained. Sample cubes from the pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or nitrite curing salt (6 g/kg, 20 g/kg, and 40 g/kg) and subsequently cooked. Control samples were not salted. The effects of NaCl and curing salt on iridescence, instrumental color and microstructure were evaluated. Salt treatment significantly (p < 0.05) increased water-holding capacity, mean myofibers diameters and iridescence and reduced light scattering (L* value). An iridescence limit was reached with the 20 g/kg salt treatments. No differences between sodium chloride and nitrite curing salt were observed for both visual evaluation and colorimetry of the interference colors. Iridescence increases were attributed to a swelling of the myofilament lattice and thus reduction of intermyofibrillar spaces as well as an optical clearing of the myofibrils by dissolution of myofibrillar proteins that both reduce light scattering and allow more reflectance and interference to occur.Graphic abstract

Effect of Dimocarpus longan var. obtusus seed aqueous extract on lipid oxidation and microbiological properties of cooked pork patties during refrigerated storage

Meat spoilage is a predominant cause of rancidity, colour, texture, and flavour alterations in meat products. The use of natural compounds as antioxidants in food products has been of considerable interest for consumers in recent years. The purpose of the present work was therefore to determine the peroxide value, thiobarbituric acid reactive substances, physicochemical, and sensory characteristics of Lumyai Thao (LT) (Dimocarpus longan var. obtusus) seed aqueous extract incorporated in cooked pork patties during storage at 4°C for 21 days. Different concentrations of LT seed aqueous extract (0, 0.05, 0.10, and 0.20% (w/w)) and butylated hydroxyanisole (BHA) (0.01% (w/w)) were added to cooked pork patties. Results revealed that the addition of 0.20% LT seed aqueous extract was the most effective in inhibiting lipid oxidation in cooked pork patties, and the inhibition was observed to be stronger than that with BHA treatment (p &lt; 0.05). LT seed aqueous extract at 0.20% could significantly preserve the colour of cooked pork patties (p &lt; 0.05). The increasing concentration of LT seed aqueous extract decreased the moisture content, while the textural properties of cooked pork patties were enhanced. LT seed aqueous extract at 0.20% effectively inhibited the growth of microorganisms in cooked pork patties. A sensory analysis using a 9-point hedonic scale showed that the treatments of LT seed aqueous extract (0.05 - 0.20%) exhibited no significant difference in terms of appearance, taste, and overall acceptability of cooked pork patties in comparison to control (p &gt; 0.05). The present work demonstrated the benefit of LT seed aqueous extract at 0.20% as a natural antioxidant, and that it may be used as a food preservative to extend the shelf life of cooked pork patties, and possibly other meat products.

Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder

Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p &lt; 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p &lt; 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.

Influence of heat-induced changes in meat proteins on the quality characteristics of the finished product

In order to identify the coagulation-denaturation changes in proteins for the development of heat treatment modes and the production of products with specified characteristics, a set of changes in the dynamics of the degree of denaturation and the electrophoretic profile of proteins was studied. Qualitative structural changes of proteins in model products from the scapular part of pork halves with signs of NOR and PSE were studied by electrophoresis in polyacrylamide gel in the presence of sodium dodecyl sulfate. The analysis of these changes made it possible to develop new and adjust the existing technological modes of processing meat raw materials. The prospects of using LT-LT heat treatment modes for whole-muscle cooked pork products with signs of NOR and PSE are shown. The results showed a higher activity of tissue proteases in PSE-pork compared to NOR, which carry out the proteolysis of "heavy" proteins. The largest number of protein fractions in the model products from PSE - pork is visualized in the zone of "medium" proteins with a molecular weight of 20 to 100 kDa. Minimal changes in the fractional composition occur at 50-55°C in myofibrillar proteins and 65°C in sarcoplasmic proteins.

Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage

Grape stem and vine-shoot extracts have been studied in cooked pork model system as alternative preservatives to prevent oxidation reactions. After cooking, samples were stored in refrigeration and analyzed at 0, 10 and 20 d. Winery extracts addition (3 g/100 g) preserved better redness loss and reduced lipid and protein oxidation during chilled storage, being more effective than the traditional additive sodium ascorbate. A significant increase of total phenolics content and catechins, and the subsequent greater antioxidant capacity, were observed in samples added with winery extracts, being particularly noticeable in those treated with vine-shoot extract. Furthermore, volatile organic compounds (VOCs) concentration derived from lipid oxidation during chilled storage were lessen inhibited thanks to the extracts addition. Nonanal, some unsaturated aldehydes and octanoic acid showed high odor activity values (OAVs) in control samples after storage, evoking rancid odors. In this sense, winery by-products samples did not exhibit these flavors whereas distinguished pleasant sensorial features described as “herbaceous” or “woody” were found.

Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods

The objective of this study was to investigate antioxidant activities of various grape tomato powder (GTP) and then 0.25 and 0.5% oven-dried and freeze-dried GTP were applied to raw and cooked pork patties to investigate their physicochemical properties, texture, antioxidant activities, and antimicrobial activities. Oven-dried GTP dried at 100 °C had the highest 1,1-diphenyl-2-pycrylhydrazyl (DPPH) scavenging activity, ferric reducing power ability (FRPA), ferrous iron chelating activity (FICA) and total phenolic contents (TPCs) except for reference. pH and microbial counts of raw patties decreased after GTP was added. Raw and cooked patties showed decreases of 2-thiobarbituric acid reactive substances (TBARS), lightness values, and volatile basic nitrogen (VBN) values, while their redness and yellowness showed increases after the addition of GTP. Enterobacteriaceae did not show any growth for cooked treatments during storage. Addition of GTP improved antimicrobial and antioxidant activities of pork patties, and 0.5% oven-dried GTP showed the highest antioxidant activities among treatments during storage.

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments.

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75°C for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.

Challenge to molecular archaeology—Sediments contaminated by allochthonous animal proteins

In this work we proposed a novel methodological approach to detect and differentiate between cooked and uncooked animal meat protein in archaeological samples. We tested two groups of materials: ceramic dated to the early medieval period (9th–10th centuries CE) and soil samples collected from the same stratigraphic layer that yielded these pottery fragments. Using an ELISA immunological test designed to identify cooked pork, we found that pig proteins were present in the studied pottery specimens, but the surrounding soil contained only uncooked pig proteins. We interpret this observation in the sense that the ceramic vessels might be used for cooking pork meat in the historic times. Pig proteins identified in soil matrix are of different origin, however, and represent probably contamination from wild pigs’ manure, dropped in the area of the sampled archaeological site until the present day. This study suggests a new way of dealing with the complexities associated with research of biomolecules extracted from archaeological samples—particularly those related to the fact that typical study sites may contain a mixture of ancient raw and artificially processed proteins as well as original protein content plus secondarily introduced/contaminating proteins (and other types of biomolecules) of the same species.

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products.

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork

Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties.

This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (p < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (p < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.

Particle number size distributions generated by different Korean pork cooking methods

While cooking in the kitchen, various gaseous and particulate pollutants are generated. These pollutants directly and indirectly affect the health of occupants in indoor spaces. This study was conducted to determine the size distribution of 60–560 nm particles released during 1 h of cooking (roasting, frying, and boiling). Roasting produced the highest number concentration of particles, followed by frying and boiling. Particles of 100–180 nm accounted for the largest proportion, and those of 320 nm or larger accounted for the lowest proportion. Frying resulted in the highest number concentration below 100 nm, while boiling showed no significant difference from fuel combustion only. During roasting, the number concentration of particles below 180 nm rapidly increased for the first 10 min, and that of particles of 180 nm or larger increased after 40 min. The number concentration of particles gradually increased over time in the cases of frying and boiling. On the contrary, there were almost no changes in the number concentration in the case of fuel combustion only. The behavior of particles generated in the kitchen was simulated through the computational fluid dynamics assuming the passive transport of particles. Most particles were discharged through the hood system, but a portion of particles spread to the living room along the wall and ceiling.

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P < 0.05) textural differences were recorded. The control sample displayed higher hardness, chewiness, and cohesiveness than the samples with added hydrocolloids, elucidated by a lower loss tangent (more elastic-like behaviour), and a denser microstructure observed in the cryo-SEM micrographs. Whereas, the samples with hydrocolloids presented a visible extended network with heterogeneous cavities-size, suggesting additional water retention and a more viscous-like behaviour than the control sample after post-processing, thus categorized as potential transitional foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat.

Amaranthus tricolor has been reported to contain some antimicrobial compounds, such as alkaloids, polyphenols, and terpenoids. However, its effect on Staphylococcus aureus has been less well researched. Therefore, this study was designed to evaluate the antimicrobial activity and possible mechanism of action of the Amaranthus tricolor crude extract (ATCE) against S. aureus and potential application in cooked meat. The antimicrobial activity against S. aureus was assessed by disk diffusion, minimum inhibitory concentration (MIC) determinations, and growth curve. The changes of bacterial membrane potential, intracellular pH (pHin), content of bacterial protein and DNA, and cell morphology were measured to indicate its antimicrobial mechanism of action. The effects of different concentrations of ATCE on bacterial counts, pH, and color of lean cooked pork during 6 d storage were assessed. The results showed that the diameter of inhibition zone (DIZ) and MIC of ATCE against S. aureus were 12.63 ± 0.34 to 12.94 ± 0.43 mm and 80 mg/mL, respectively. The mechanism of action of ATCE against S. aureus was associated with cell membrane depolarization, reduction of pHin, decrease of bacterial protein content, cleavage of cell DNA, and leakage of cytoplasm. Besides, ATCE resulted in a reduction of 1.02 log CFU/g from 3 log CFU/g in S. aureus-inoculated lean cooked pork. The pH values of lean cooked pork treated with ATCE did not show significant changes as the storage time increased, but there was a slight and significant decrease seen with the application of 1 and 2 MIC of ATCE. After treating with ATCE, the color of lean cooked pork showed less lightness (L*), more redness (a∗), similar yellowness (b*), stronger chroma (C*), and weaker hue angle (h*) during 6 days of storage. Therefore, these findings indicate that ATCE has antimicrobial activities against S. aureus and possesses latent energy to become a natural preservative to maintain the quality of lean cooked pork.

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages.

This study aimed to investigate the effects of treatment temperatures (22, 78, 100 °C) on the antioxidant activity of 13 types of dried ground spices and herbs (black mustard, black pepper, blackberries, onion, cumin, galangal, lemon balm, lovage, marjoram, oregano, parsley, rosemary and watercress) through measurements of redox potential. Four different combinations of spices and herbs were created and applied to cooked pork sausages, then sensory evaluation was carried out. The redox potential was temperature dependent. A temperature of 78 °C was chosen to produce the cooked pork sausages with the addition of the spice and herb combinations. The combinations were black mustard, onion, and cumin (at a 1:1:1 ratio); onion, marjoram, and parsley (at a 1:1:1 ratio); black pepper, lemon balm, and parsley (at a 1:2.35:1.65 ratio) and black pepper, cumin, and lovage (at a 1:2:2 ratio). In pork sausages cooked at 78 °C, the variants at 12 g kg-1 had a more intense aroma and taste than those at 6 g kg-1 spice and herb combinations, and received a superior sensory evaluation in total. The most desirable treatment temperature possibly applied in food products was 78 °C as it gave the highest number of negative results in redox potential of water extracts. The addition of the tested spice and herb combinations contributed to the increase of antioxidant possibility of 78 °C-cooked pork sausages. Further investigation of the redox potential in other meat products (raw meat products at 22 °C, sausages from cooked meat at 100 °C) with the addition of the current spice and herb combinations will be undertaken in subsequent research. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Temperature regime and formation of carcinogenic heterocyclic aromatic amines

The effects of thermal treatment conditions on the 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) levels formed in pork samples of different matrices (pork steak vs. pork mince) were studied. Oven air temperature oscillations above the set-point temperature of 200 °C were produced using an on-off controller. Oscillations that reached 1.2 °C amplitude showed formation of one-fifth to one-tenth the PhIP levels in the pork steak and mince compared to the maximum air temperature oscillations that produced temperatures of up to 211.5 °C. The MeIQx levels in pork steaks were not significantly affected by the temperature oscillations, while they were doubled in pork mince. To reduce the levels of these heterocyclic aromatic amines, an oven with precise temperature control is significantly more important than other options during the cooking of pork.