Jakość sensoryczna mięsa wieprzowego zapeklowanego metodą zalewową solankami o różnym składzie

Abstract

The estimation of quality changes of raw and cooked pork meat pickled previously by immersion method with taking advantage four curing solution differing with the chemical composition was investigated. The pointed method of appearance, smell, colour and texture of raw meat were applied. Additionally after the thermal treatment the taste was evaluated. Moreover the colour profiling analysis (raw meat and after thermal treatment) and palatability tests (cooked meat) were taken. The estimation was made after 24, 129 and 216 hours. The pickling time and the kind of applied curing solution have no impact of the pork loin on the general estimation before and after thermal treatment. Thermal treatment has impact on the colour profile of loin only in case of immersion method of pickling.