Table 1.
Cooking loss, shear force value and texture profile of DFD strip loin subjected to different levels of pressure
| Parameter | Pressure (Mpa) | |||
|---|---|---|---|---|
|
| ||||
| 0.1 | 200 | 400 | 600 | |
| Cooking loss (%)1) | 35.63±2.37c | 39.41±1.36b | 39.84±1.85b | 43.70±0.76a |
| Shear force value (kgf) | 9.89±1.96a | 8.73±1.65b | 7.14±1.41c | 4.82±0.53d |
| Hardness (kg/cm2) | 22.86±4.23 | 21.40±3.53 | 20.91±4.03 | 19.779±3.04 |
| Springiness (cm) | 0.50±0.06 | 0.50±0.06 | 0.49±0.07 | 0.47±0.04 |
| Cohesiveness (ratio) | 0.48±0.04 | 0.49±0.04 | 0.53±0.02 | 0.47±0.01 |
| Gumminess (kg/cm2) | 11.14±2.78 | 10.44±2.14 | 11.04±2.21 | 9.37±1.44 |
| Chewiness (kg/cm) | 5.60±1.52 | 5.24±1.42 | 5.36±1.30 | 4.43±1.00 |
DFD, dark-firm-dry.
1)
Cooked at 80°C for 45 min.
Values are presented as mean±standard deviation (n = 3).
a–d
Means within each row are significantly different (p<0.05).