Animal Science Department

 

Date of this Version

1996

Comments

Published in 1996 Nebraska Swine Report, edited by Duane Reese; published and copyright © 1996 Animal Science Department, University of Nebraska – Lincoln.

Abstract

Chef’s Prime™ pork loin roasts were roasted, braised and cooked in a bag at an oven temperature of 325°F to an internal temperature of 160 or 180°F. Roasting improved yield and surface browning of Chef’s Prime™ roasts. While roasting and braising resulted in similar quality, the presence of moisture (braising and cook-in bag) reduced cooking time. Cooking in the bag had the greatest impact on quality characteristics as these roasts were least tender and they tended to be less juicy and favorable than braised or roasted loins. Reduction of the final internal temperature from 180 to 160°F did not improve yield or quality. Chef’s Prime™ loin roasts can be enjoyed by all consumers when selection of cooking method and cooked quality match consumer need.

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