Margit D. Aaslyng

TL;DR: In this article, the authors investigated the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork, and found that the cooking loss at 60, 70 and 80 °C centre temperature of 10 raw meat qualities (defined according to ultimate pH, drip loss, breed and rearing conditions) when cooked as steaks on a pan or as a roast in oven at a temperature of 90 or 190 °C.

TL;DR: Semantic comparison shows large differences, with closest relations found between the two conventional profiles, which suggests that semantic results from an assessor in an evaluation type with no training sessions are dependent on the assessors’ personal semantic skills.

TL;DR: How moderately and greatly reduced NaCl affected yield, sensory quality and microbial growth in hotdog sausages, bacon, cooked cured ham and salami, and salt taste, juiciness and texture were the sensory parameters most affected by the NaCl reduction.

TL;DR: The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent Handling of the meat.

TL;DR: In this paper, the results of the sensory analyses indicated that cooking as steaks on a pan gave a good all round sensory analysis with focus on appearance, flavour and texture while cooking in an oven at a low temperature gave a more detailed description of variations in texture attributes.