SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES1
Rattachement africain : us, id. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
ABSTRACT The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir‐frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable fat. Pork strips were cooked by each method, three replications, to 66C internal temperature. Sensory qualities were evaluated by a 14‐member trained panel consisting of lifelong Nebraska Caucasian women and men. Nutrients which Americans frequently consume in low quantities were measured. Pork strips that were cooked by stir‐frying were significantly browner, more tender, and more juicy than those cooked by broiling or microwaving. Strips cooked by stir‐frying were significantly more characteristic in flavor than those cooked by broiling but not microwaving. Significantly more vitamin B6, thiamin, iron, magnesium, and zinc were retained in strips cooked by stir‐frying than by the other two methods. Sensory attributes of pork strips cooked by stir‐frying were generally more desirable and nutrient retention values higher than those cooked by microwaving or broiling.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé, mais le titre doit être comparé manuellement.
- Titre Crossref
- SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES<sup>1</sup>
- Date Crossref
- 01/03/1994
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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University of Nebraska–Lincoln pays non établi dans la noticeUniversité ou école supérieure
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IPB University pays non établi dans la noticeUniversité ou école supérieure
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Department of Nutritional Science and Dietetics University of Nebraska Lincoln pays non établi dans la noticeUniversité ou école supérieure
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Research Intern from Institut Pertanian pays non établi dans la noticeStructure de recherche
University of Nebraska–Lincoln, IPB University et Department of Nutritional Science and Dietetics University of Nebraska Lincoln, avec 1 autre affiliation.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.