Roast Pork Research Articles

Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties

2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structure on PhIP formation through a chemical model system. The structure-activity relationship and potential sites of action of polyphenols containing m-dihydroxyl structure were also analyzed. Then, the mechanism of inhibiting PhIP formation by kaempferol, naringenin and quercetin was speculated by UPLC-MS. Results showed that 8 kinds of polyphenols containing m-dihydroxyl structure had significant (P < 0.05) inhibition on the formation of PhIP in the chemical model system in a dose-dependent manner. In addition, PhIP was most significantly inhibited by naringenin at the same concentration, followed by kaempferol and quercetin (83.27%, 80.81% and 79.26%, respectively). UPLC-MS results speculated that kaempferol, naringenin, and quercetin formed a new admixture via an electrophilic aromatic substitution reaction with the intermediate product phenylacetaldehyde, preventing the formation of PhIP.

History repeats itself: consumption of a local traditional roast pork meat recipe leads to Salmonella ser. Give cases in Greece.

An outbreak of gastroenteritis due to Salmonella Give, a very rarely identified serotype in human isolates in Greece, occurred in participants of a religious festival in a rural area of southern Greece, in September 2022. The objectives of this study were to describe the outbreak in terms of epidemiology, identify the vehicle of transmission of the foodborne pathogen and recommend prevention measures. The outbreak was linked to the consumption of a local traditional recipe of roasted pork meat served by a street food vendor. In 2018, the same food item, served in a restaurant in the same region, was implicated in another S. Give outbreak. Outbreak investigations revealed that outbreak-associated isolates, of food and human origin, belonged to the same S. Give strain. Significant deficiencies regarding food safety practices were identified. Technical knowledge about pathogen transmission paths is important in order for both food handlers and consumers to follow hygiene and sanitary measures, mainly in cases of mass gatherings, where large quantities of food are prepared, handled, cooked and served. Efficient official supervision, mainly during summer festivals, is required in order to avoid recurrence of foodborne infections by different combinations of pathogens/food commodities.

Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis

2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP) is one of the higher levels of HAAs produced in protein foods during heating. The effects of heating temperature, time, and concentration of precursors on PhIP and related substances in the chemical model system and roast pork patty were studied using HPLC-Q-Orbitrap-HRMS and GC–MS. Results showed that the heating temperature, time, and concentration of four precursors significantly affected PhIP and its related substances (P < 0.05) in the chemical model system. Among them, PhIP production was greatest when heating at 200 min with 220 °C, and the concentrations of phenylalanine, creatinine, glucose, and creatine added were 10, 20, 20, and 20 mmol/L, respectively. Moreover, as the fat proportion of roast pork patties increased, PhIP and its intermediate-phenylacetaldehyde concentrations increased substantially (P < 0.05). PCA results showed that the samples of PhIP and related substances gradually dispersed as the temperature and time increased, and there were obvious effects among them.

Study of Sustainable Gastronomy Tourism in Siantar City

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.

Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties.

In the present study, citrus peels were extracted using various conventional and deep eutectic solvents (DESs). Compared to other citrus peel extracts, the DES extract based on choline chloride showed notably higher total phenolic and flavonoid content levels, along with superior antioxidant activity, among these extracts. Consequently, this study aimed to further investigate the inhibitory effects of the choline chloride based DES extract on the production of both free and bound heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roast pork meat patties. The results indicated that the addition of choline chloride-based DES extracts, particularly the choline chloride-carbamide based DES extract, can effectively reduce the oxidation of lipids and proteins by quenching free radicals. This approach proves to be the most efficient in reducing the formation of both HAs and AGEs, leading to a significant reduction of 19.1-68.3% and 11.5-66.5% in free and protein-bound HAs, respectively. Moreover, the levels of free and protein-bound AGEs were reduced by 50.8-50.8% and 30.5-39.8%, respectively, compared to the control group. Furthermore, the major phenolics of citrus peel extract identified by UHPLC-MS were polymethoxylated flavonoids (PMFs) including hesperidin, isosinensetin, sinensetin, tetramethoxyflavone, tangeretin, and hexamethoxyflavone, which inferring that these compounds may be the main active ingredients responsible for the antioxidant activity and inhibition effects on the formation of HAs and AGEs. Further research is needed to explore the inhibitory effects and mechanisms of PMFs with different chemical structures on the formation of HAs and AGEs.

Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing.

Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou-Talalay method, and then explored the synergistic effect of cardamonin (CAR), alpinetin (ALP), and pinocembrin (PIN) in fixed proportion from Alpinia katsumadai Hayata (AKH) combined with curcumin (CUR) in the model, and roasted pork using LC-MS/MS. Our results showed that their synergistic effect depended on the intensification of their individual trapping ACR activities, which resulted in the formation of more ACR adducts. In addition, by adding 1% AKH (as the carrier of CAR, ALP, and PIN) and 0.01% CUR (vs. 6% AKH single) as spices, more than 71.5% (vs. 54.0%) of ACR was eliminated in roast pork. Our results suggested that selective complex polyphenols can synergistically remove the toxic ACR that is produced in food processing.

Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork

PhIP (2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine) is a carcinogenic heterocyclic aromatic amine often generated in thermal processing of food. Methods for PhIP and its precursors and possible intermediates determination in chemical model system and roast pork were established based on HPLC-Q-Orbitrap-HRMS and GC-MS. Results showed that the linearity of 8 targets was good in a certain concentration range (R2 ≥ 0.992). LODs and LOQs were in the range of 0.3–15 μg/kg and 1–50 μg/kg, respectively. Under the model system, the recoveries of 8 target compounds ranged from 86.3% to 119.2%, with relative standard deviations (RSDs) of 0.5–6.9%. The established method was applied to 8 targets determination in roast pork, with recoveries ranging from 87.1% to 107.3% and RSDs in the range of 1.2–7.8%. The developed methods are accurate and fast, which are suitable for PhIP and its precursors and possible intermediates analysis in chemical model system and actual meat products.

Deteksi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Babi Panggang Karo (BPK) di Kecamatan Kuta Selatan, Kuta dan Denpasar Timur

&#x0D; &#x0D; &#x0D; Karo roasted pork is a traditional Batak food made from roasted pork and served with a sauce made from pork blood cooked with andaliman herbs and spices. This study aims to detect the presence of microbes and the food safety of karo roasted pork sold in Batak restaurants in subdistricts of South Kuta, Kuta and East Denpasar. This study used a survey method with a saturated sampling technique. The samples were determined in all restaurants selling karo roasted pork in Badung Regency, Bali. The research data were presented in tabular form and analyzed descriptively. The variables observed were total microbes, Escherichia coli and Staphylococcus aureus. The results showed that 71% of the restaurants meet the total microbial requirements of processed meat products with heat treatment based on SNI 7388:2009 are &lt; 5 x 105. 57% of karo roast pork has not met the requirements for E.coli contamination limits in processed meat in Indonesia, and 100% of karo roasted pork has met the S.aureus requirements for processed meat in Indonesia. As many as 57% of producers process karo roast pork if there is an order. Sanitation and hygiene practices at Batak traditional restaurants in Badung regency, Bali are quite good.&#x0D; &#x0D; &#x0D;

Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

The effects of different frying temperatures (150, 175, 200, 225 and 250 °C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 °C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225–250 °C) and long frying time (2–2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 °C for 1.5–2 min was the most suitable condition for preparing roasted pork.

Screening of estrogenic endocrine-disrupting chemicals in meat products based on the detection of vitellogenin by enzyme-linked immunosorbent assay

Vitellogenin (VTG) is typically produced by females but when present in males can indicate contamination with estrogenic endocrine-disrupting chemicals (EDCs). Here we used primary hepatocytes isolated from male crucian carp uncontaminated with estrogenic EDCs as a culture model. Nine EDCs were used for validation, and an enzyme-linked immunosorbent assay (ELISA) was used to quantify VTG production by primary hepatocytes. The lower limit of detection of 17β-E2, DES, and HES using the method was 10−12 M. Fresh pork was roasted, and non-hydrolytic acetonitrile-vortexing was used to extract potential estrogenic EDCs. The extracted substances were separated by thin-layer chromatography (TLC), and dimethyl terephthalate present in roast pork was found to induce high VTG concentrations. Therefore, the detection of VTG by ELISA provides a sensitive and reliable method for detecting known and unknown estrogenic EDCs in food products.

Convention in Philly, Cradle of Liberty

Convention in Philly, Cradle of Liberty

The Protection of Traditional Speciality Guaranteed: Study on the Measure of Thai Law and the European Union Law

Traditional foods of Thailand are valuable. Geographical indication law is used to protect traditional food of Thailand. Geographical Indication (Geographical Indications: GI) is a type of intellectual property law. Geographical Indication is used in case of traditional foods which have two important factors are the nature and human. The unique feature of the natural geography, weatherproof and raw materials in area utilized in the production of their locality made special features product different from the other areas. This specifically features refer to the quality, reputation or other characteristic of the geographical origin. The product has been legally geographical indication protection is famous and popular product, special and unique this is because the geographical environment (climate, geography, and other sources), the skills and wisdom of the local people who live in households of geographical origin. Geographical Indication differs from the other types of intellectual property as the owner is community who live in the geographical area. As a result, producers who live in this area can use geographical indication and geographical name. Moreover, other producers who live outside the geographical area can’t use the origin geographical name. This right is called the Community Right.traditional foods of Thailand have protected by geographical indication law for example; khaotan lampang or people known as rice cracker is the local famous dessert of traditional ceremony in the northern parts of Thailand, Thai custard dessert recipe (khanom maw kaeng), Chaiya salted egg, Trang roast pork and etc. On the other hand, many Thai food valuable wisdom isn’t linked to geographical area. Therefore, this wisdom did not legally protected by geographical indication law. Thai traditional foods are not protected by the law thoroughly. Traditional foods that do not link with geographical area for example; green curry, Thai crispy pancake, bamboo rice, Thai fish sauce, pickled fish, krayasart, rice salad, tom yum kung, chili dip, Thai fried noodle, papaya salad, red curry and so on. Compare with The European Union (EU) rules and Thailand rules, the geographical indication of European Union more comprehensive than Thailand since the European Community law defines what is to be registered as a geographical indication into two categories, including Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI).In addition, the EU is protected intellectual food by Traditional Speciality Guaranteed (TSG)which protect local tradition foods don’t links with geography but they have traditional cooking, culture and valuable heritage. Thus, the protection of the local tradition foods of the European Union have conservation and consumer protection more comprehensive than Thailand.

Shelf Life of Organic Roast Pork Enriched with Acid Whey‐Plant Extracts Combination

AbstractThe effect of acid whey with plant extracts combination on the shelf‐life of organic roasts during storage was evaluated. The experiment involved pork roasts divided into six groups: two controls (with and without nitrite) and four organics: one with sea salt and whey; and three with sea salt, whey and mustard (Sinapis alba L.), rosemary (Rosmarinus officinalis L.), juniper berry (Juniperus communis L.) extracts respectively. pH value, water activity, heme iron, conjugated diene, TBARS values, microbial and sensory analysis were determined after 1 day of production and after 7 and 15 days of storage at 4C. The plant extracts were examined for their reducing power and ABTS radical scavenging activity.The addition of whey with mustard seed extract had a positive effect on quality, shelf‐life and sensory acceptance of organic meat product during storage. Furthermore, it was found that the sodium nitrite dose, added to the roast pork, could be eliminated when mustard seed extract with acid whey combination was added, without negative effects on the quality and shelf life of the product.Practical ApplicationsThe organic food regulations preclude the use of sodium nitrite/nitrate and other synthetic antimicrobials and antioxidants for processed meat products. Lipid oxidation with microbial spoilage is one of the major problems encountered in meat processing following roasting and subsequent chilling storage. It affects the quality of the organic product and reduces its shelf life. The natural substances from aromatic herbs and spices can act as antimicrobials and antioxidants which could stabilize lipid oxidation, color and microbial growth thus extending shelf life of meat products without necessary of nitrite add.

Tác dụng của xung ánh sáng đến giá trị cảm quan và hạn sử dụng của thịt heo

The aim of this study was to evaluate the impact of a pulsed light (PL) technology on the shelf-life and organoleptic qualities of meat products. First, the effect of PL on aerobic flora and P. fluorescens were investigated. A maximum microbial decontamination, 3.4 log (CFU/g), was found in the case of roast pork (RP) and consequently, an improved RP shelf-life was found. Then samples were evaluated in terms of lipid peroxidation. No lipid peroxidation was observed for PL treatments inferior or equal to 10 J.cm-2. Conversely, an increase of 25.5% MDA content was found for RP samples treated at 30 J.cm-2. In conclusion, PL had a potential for inactivation of both, aerobic flora and P. fluorescens, but applying strong fluencies (i.e. 30 J.cm-2) increased lipid oxidation phenomenon.

Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat

Salmonella biofilm cells can serve as a serious source of cross-contamination, both in the home and at food production sites. The objectives of this study were to determine the transfer rates (RTs) of Salmonella biofilm cells and to model the transfer process of biofilm cells from stainless steel surfaces to raw meat. The results showed that the RTs were significantly influenced by the types of meat products, with bacon and emulsified sausage showing higher RTs and roast pork showing lower RTs. Higher RTs of biofilm grown in a meat-based medium, Meat Thawing-Loss Broth (MTLB), were observed as compared to that in a standard growth medium (TSB). The logistic, exponential and multi-roots models could be used to satisfactorily describe the transfer of biofilm cells as demonstrated by use of MSE, F-test and R2. There was no difference in attachment strength (reflected by the coefficients of transfer models) of biofilm grown in TSB or MTLB, as shown by the coefficients of r, D and B in three models. Compared with the exponential and the multi-roots models, the logistic model was able to more accurately fit the whole transfer process of biofilm cells. Our findings highlight the occurrence of cross-contamination with biofilm cells, and the models may provide useful tools in quantitative microbiological risk assessment of meat products.

Safety of Chinese roast pork as determined by the water activity of the skin and cavity

&#x0D; Objectives: The increase in unfamiliar ethnic foods and the lack of guidelines available to evaluate their safety makes it increasingly challenging for Public Health Inspectors (PHIs) to ensure food safety. Chinese barbecued meats, for example, frequently undergo improper temperature control, causing health concerns for public health authorities. However, due to the limited studies conducted, the health implications associated with temperature abuse of this ethnic food is currently unclear. Hence, the following study assessed the safety of Chinese barbecued meats, specifically roast pork, at ambient temperature (21°C). Methods: The temperature and water activity (aw) of 30 samples of roast pork skin and cavity were measured. A one sample t-test was conducted to assess whether or not the aw of roast pork surfaces are below 0.85, a standard for safe display of food at room temperature. In addition, the paired-sample t-test was conducted to determine whether a difference exists between the aw of roast pork skin and cavity. Results: The mean temperature that roast pork was displayed at in retailers was 30.7°C and the mean skin and cavity aw were 0.70±0.013 and 0.81±0.009, respectively. The aw of the roast pork skin and cavity were found to be statistically lower than the standard, 0.85 (p-value &lt; 0.00001 and at 0.001338, respectively). In addition, statistically significant difference was found between the mean aw of the roast pork skin and cavity (p-value &lt; 0.00001). Conclusion: These results indicate that the whole roast pork can be safely displayed at ambient temperature provided that it adheres to specific food safety and sanitation criteria. These results can aid health authorities with guidelines development to assist PHIs with inspections and educate operators to ensure food safety.&#x0D;

Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

The aim of our study was to assess the impacts of a pulsed light (PL) technology on the shelf-life, microbial inactivation, chemical and sensorial qualities of raw pork roast (RPR), roast pork (RP) and raw salmon (RS). In the first step, the effects of PL on aerobic flora and Pseudomonas fluorescens were investigated. Afterwards samples were evaluated in terms of their colour, shelf-life and lipid peroxidation. A maximum rate of microbial inactivation, 3.4 log (CFU/g), was found in the case of RP samples and was accompanied by improved shelf-life. Significant colour changes were found for the RP and RPR samples exposed to PL dose of 30 J cm−2. The PL treatments at 3 and 10 J cm−2 did not induce the lipid peroxidation. Malondialdehyde (MDA) content substantially increased in RS and RP samples submitted to 30 J cm−2, i.e. by 39.3% and 25.5%, respectively. In conclusion, PL technology has a potential for inactivation of both, aerobic flora and P. fluorescens, however moderate fluencies has to be applied in order to obtain satisfying level of decontamination and high product quality.

Quesadillas With Chinese Black Bean Puree: Eating Together In 'Ethnic' Neighbourhoods

My favourite egg foo yung is the one I ate religiously--in an ammonia-scented Cantonese dive on Upper Broadway--every Yom Kippur during my high school years. At Yum Luk, three crunchy 'omelettes', neatly stacked and bulging with bean sprouts, onions, and diced roast pork, rose high above a sea of gluey brown sauce. Sweet and salt, crisp and moist, garlic and pungent: the tastes fused in my nose before the first bite reached my mouth ... Yom Kippurs at Yum Luk were delicious acts of defiance: the beginning of a long history of infidelities to the culinary tradition in which I was raised. (1) Mestizo cultures and cuisines remind us that all cultures drift beyond the boundaries of the familiar. Some are just more honest about it. (2) As Friedensohn revels in her childhood memories of 'naughty eating', this essay engages with meanings of mundane acts of subversion. The furtive pleasures of forbidden meals--these moments of cultural rule-breaking--offer ways to re-think dominant imaginings of the everyday within landscapes of global cities. Although there is a tendency, both in daily life and in much academic analysis, to relegate cultural practices associated with food to the banal or the realm of fetish, such 'infidelities' and 'drifts' in eating, I suggest, provide windows through which to view some of the postcolonial city's pressing concerns. These concerns might include: debates of cosmopolitanism and its ethics of belonging; difference and its spatial negotiation; cultural heritage and its touristic commodification; gentrification and its discontents; everyday acts of resistance in negotiating dominant discourses and meanings. Crucially, in this essay, however, I am preoccupied with the question of how, in everyday exchanges, we might live together, negotiating our differences and connections in landscapes of the urban. This is a task, I would suggest, that is vested in conceptions of hybridity and fluidity of identities and spaces, as Iris Marion Young intimates in her celebration of 'mestiza spaces' and 'mestiza people' and the political project of living 'together-indifference'. (3) Nevertheless, Young's provocative stance, developed in contexts of excited wandering through New York City's 'ethnic' neighbourhoods, (4) still has echoes of the unashamed delight in food adventuring, that we might criticise in local guidebooks. At the same time, her call for recognition of the 'mestiza' of people and places--for recognition of the value of diversity and hybridity (of multiple identities vested in class, ethnicity, generation and so on, and of the 'mixed' fabric of the built environment)--receives direct challenge from current trends in urban development. These include, for example, the gentrification of Lower Manhattan, together with the increased 'whitening' of its population since September 11, 2001. (5) These directions in the material and symbolic construction of urban landscapes, in fact, might be regarded as dominant stories of the twenty-first century everyday: stories of culinary adventuring, of commodified tastes in the interest of tourism, and of gentrification accompanied by dilution of difference. (6) So, in this essay, my project becomes one that deliberately seeks to unsettle such stories, questioning their clarity and fixity. Here, 'infidelities' and 'drifts' provide possibilities for more imaginative theoretical tools than those embedded in dominant accounts, and for more nuanced analyses than these accounts might offer. More nuanced analyses, in their turn, become 'other' ways of reflecting not only on the politics of eating each other's food but also on the dynamics of cities--cities we imagine that might best accommodate Young's 'mestiza people' and 'mestiza places'. For me, the resonant detail of everyday life is the key prompt to this process of seeing things differently. And here I am drawing on Ben Highmore's conception of everyday life as simultaneously familiar and mysterious: 'The everyday offers itself up as a problem, a contradiction, a paradox: both ordinary and extraordinary, self-evident and opaque, known and unknown, obvious and enigmatic'. …

One collective case of type A foodborne botulism in Corsica

Foodborne botulism is rare in 21st century Western Europe. The purpose of this report is to describe a collective case of type A botulism caused by ingestion of artisanal-produced food (canned green beans and/or salted roast pork). Five of the seven persons who shared the meal presented signs of severe intoxication leading to the fatal respiratory failure in one 18-year-old girl. Three patients required mechanical ventilation for durations ranging from 37 to 78 days and developed severe infectious, respiratory and/or psychiatric complications. In 4 out of the 5 patients, trivalent antitoxin was administered between days 2 and 7 but did not avoid the need for long-term intubation/mechanical ventilation. Treatment with 3,4-diaminopyridine was ineffective in the 26-year-old man who required long-term breathing assistance. This case of collective foodborne botulism illustrates the potential severity of this hazard.

The behaviour of the protein complex throughout the technological process in the production of cooked cold meats

Protein composition was examined in order to find markers that could be useful in technology optimization. The behaviour of sarcoplasmic and myofibrillar proteins during the processing of roast pork was studied at the various processing steps, utilising some electrophoretic (SDS–PAGE, 2DE and IEF) and thermometric (DSC) techniques and evaluating the content of amino acids produced. The relevance of desmin as a marker of structural modification was emphasised. The extraction of myofibrillar proteins by brine, the formation of a protein network at 62 °C and the evaluation of the exudate produced during cooking are the crucial steps that should be monitored when a new industrial process is to be optimised.