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Family and Consumer Sciences Research Journal
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Water Loss Rates and Temperature Profiles in Dry Heated Normal and PSE Porcine Muscle

J.D. Cloke

Department of Food Science and Nutrition and Department of Veterinary Clinical Science, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108

E.A. Davis

Department of Food Science and Nutrition and Department of Veterinary Clinical Science, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108

J. Gordon

Department of Food Science and Nutrition and Department of Veterinary Clinical Science, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108

P.B. Addis

Department of Food Science and Nutrition and Department of Veterinary Clinical Science, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108

C.J. McGrath

Department of Food Science and Nutrition and Department of Veterinary Clinical Science, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108

Small cylinders of longissimus porcine muscles from normal and stress susceptible animals and two groups with intermediate characteristics were heated from the frozen state, past sen sory doneness and well into the dehydration period. The water loss rates and temperature pro files of the muscle cylinders were monitored throughout the heating period. Pale, soft, ex udative muscle had a greater maximum moisture emission at an earlier time and lower temperature than the normal samples. When the sample interiors were between 60°C and 100°C, the centerline thermocouple frequently registered higher temperature than those ther mocouples closer to the surface. Implications of these results for interpreting heat and mass transfer mechanisms and for cooking recommendations are discussed.

Family and Consumer Sciences Research Journal, Vol. 9, No. 3, 240-250 (1981)
DOI: 10.1177/1077727X8100900308
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