Effects of different cooking methods of pork and beef on textural properties and sensory quality

Sara Simunović; Igor Tomašević; Vesna Đorđević; Tatjana Baltić; Jelena Ćirić; Stefan Simunović; Ilija Djekić

doi:10.18485/meattech.2023.64.2.94

Sara Simunović Institute of meat hygiene and technology
Igor Tomašević University of Belgrade, Faculty of Agriculture, Department of Food Safety and Quality Management, Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Vesna Đorđević Institute of meat hygiene and technology
Tatjana Baltić Institute of meat hygiene and technology
Jelena Ćirić Institute of meat hygiene and technology
Stefan Simunović Institute of meat hygiene and technology
Ilija Djekić Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.94

Keywords: cooking, grilling, frying, texture, pork, beef

Abstract

This study investigates the effects of different cooking methods and meat cuts on the textural and sensory properties of pork and beef. Meat samples were prepared according to guidelines and relevant standards using pan frying and grilling. Three types of pork cuts were included (pork ham, loin and neck) and three types of beef steak (chuck steak, round steak and sirloin steak). Textural properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were analyzed. Sensory attributes that are the most common for assessing the palatability of cooked meat were used. In the comparison of cooking methods within textural parameters, grilled pork and beef samples were tougher than fried ones. The cooking methods of meat samples depending on types of cuts resulted in different sensory attributes.