Effect of Cooking Methods on Various Qualities of Pork Loin

SUMMARY Forty‐eight pork loins, equally divided into three quality categories: 1) pale, soft, exudative; 2) normal; 3) dark firm were selected from the cutting line of a commercial processing plant. Each loin was cut into four roasts and the roasts randomized for four cooking methods: 1) open‐pan; 2) covered; 3) open to 52°C then covered with foil; 4) covered to 52°C then foil removed. All were roasted in a 177°C oven to 77°C internal temperature. A photovolt reflectometer indicated that only the value component of precooked color was significantly influenced by quality. Significant differences existed between the pale, soft, exudative (PSE) and the normal and dark firm (DF) loins for total moisture and water‐holding capacity. Panel evaluations of texture and tenderness were affected by loin type, with DF having the least desirable texture and tenderness. Shear values for tenderness also indicated DF was least tender. The extracted fat content by Carver press indicated a higher amount of fat for the normal loin. Cooking methods affected the cooking time, with less time in the oven for the open‐pan and open‐covered methods. The covered‐open pan method had the least cooking losses and less drip loss. Volatile loss was significantly different for all methods. Cooking methods did not influence the panel's score for flavor, but the open‐pan and covered‐open methods were detected by the panel and Carver press as significantly more juicy. Though not significantly different, the open‐pan method appeared to rate better in almost all the characteristics tested.