Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying

Chunbao Li, Yuxiang Hu, Lin Tang, Yuyu Dong, Anguo Teng, Xinglian Xu, Baocai Xu, Guanghong Zhou


The aim of this work was to investigate changes in thermal profile, meat texture and color of pork chop during pan-frying with or without one turnover. Pork chops (1.2 cm thick) were individually pan-fried at 175 ºC for 75 s without turnover or 150 s with one turnover. Internal temperature, meat color and texture at 11 designated positions were tracked. During frying, temperature and cooking loss significantly increased (P<0.001), accompanied by a significant increase (P<0.001) in hardness, gumminess, chewiness and L* value, together with a significant decrease (P<0.05) in springiness, cohesiveness, resilience and a* value. Positions close to the periphery generally showed significantly higher (P<0.05) final temperatures, and significantly lower (P<0.05) hardness, gumminess, chewiness, L* and a* values than those close to the center. These results could explain variation in tenderness within the same sample when evaluating eating quality of cooked meat.

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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail:

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