Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts

Boneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate‐treated roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid‐treated and sodium ascorbate‐treated roasts than for phosphate‐treated and control roasts. An acceptably palatable, value‐added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.