Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents

Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents

In this study, the effects of crust formation were investigated on the quality properties of pork meat, including texture, colour, cooking loss, pH, water-holding capacity (WHC), and sensory attributes. Two cuts of pork, (1) tenderloin (lean) and (2) collar (fatty), were subjected to three treatment...

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Main Authors: Tamás Csurka, Karina Ilona Hidas, Anikó Boros, Bertold Botond Belák, István Márk Hajnal, Klára Pásztor-Huszár, László Ferenc Friedrich, Géza Hitka, Adrienn Varga-Tóth
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Applied Sciences
Subjects:
effects of crusting
tenderloin
collar
fat content
Online Access:https://www.mdpi.com/2076-3417/15/7/3647
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