Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Samples of pork Longissimus dorsi were cooked in an oven by air/steam cycles (FC/S) at four temperatures (100, 110, 120 and 140 °C). Temperature profiles, cooking loss, shear force, water holding capacity and colour were determined for all FC/S cycles and compared with those obtained on pork cooked under forced convection regimes (FC), used as reference treatment, at the corresponding temperature. Thermal profiles of FC/S cycles were markedly different from FC treatments; all FC/S cooking cycles were significantly quickened by steam (RH 20–88%) and developed a greater temperature differences between centre and surface than the FC treated samples (RH 2–5%). At 120 and 140 °C, cooked FC/S products were paler (on the upper surface) and less tender than FC samples also exhibiting a significantly higher cooking loss and lower water holding capacity. The use of FC/S treatment could be particularly attractive at lower temperatures especially at 110 °C in comparison with FC, where similar cooking quality (texture, colour, water holding capacity) was achieved in a shorter time