The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). Pork was roasted in oven set to 163 °C. In both raw and cooked samples, phosphorous was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by flame atomic absorption spectrometry after mineralisation by dry ashing. All roasting treatments led to significantly increased mineral contents, except for sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at 61 °C for calcium, 71 °C for manganese and 91 °C for phosphorous, potassium, sodium, magnesium, zinc, iron and copper.
TY - JOUR
AU - Tomović, V.V.
AU - Vujadinović, D.
AU - Grujió, R.
AU - Jokanović, M.
AU - Kevrešan, Ž.
AU - Škaljac, S.
AU - Šojić, B.
AU - Vasilev, Dragan
AU - Kocić-Tanackov, Sunčica
AU - Hromiš, N.
PY - 2016
UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1332
AB - The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). Pork was roasted in oven set to 163 °C. In both raw and cooked samples, phosphorous was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by flame atomic absorption spectrometry after mineralisation by dry ashing. All roasting treatments led to significantly increased mineral contents, except for sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at 61 °C for calcium, 71 °C for manganese and 91 °C for phosphorous, potassium, sodium, magnesium, zinc, iron and copper.
PB - Deutscher Fachverlag GmbH, Frankfurt Main
T2 - Fleischwirtschaft
T1 - Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten
T1 - Effect of endpoint internal temperature on mineral contents of roasted pork loin
VL - 96
IS - 12
SP - 101
EP - 105
UR - https://hdl.handle.net/21.15107/rcub_veterinar_1332
ER -
@article{
author = "Tomović, V.V. and Vujadinović, D. and Grujió, R. and Jokanović, M. and Kevrešan, Ž. and Škaljac, S. and Šojić, B. and Vasilev, Dragan and Kocić-Tanackov, Sunčica and Hromiš, N.",
year = "2016",
abstract = "The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). Pork was roasted in oven set to 163 °C. In both raw and cooked samples, phosphorous was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by flame atomic absorption spectrometry after mineralisation by dry ashing. All roasting treatments led to significantly increased mineral contents, except for sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at 61 °C for calcium, 71 °C for manganese and 91 °C for phosphorous, potassium, sodium, magnesium, zinc, iron and copper.",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten, Effect of endpoint internal temperature on mineral contents of roasted pork loin",
volume = "96",
number = "12",
pages = "101-105",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1332"
}
Tomović, V.V., Vujadinović, D., Grujió, R., Jokanović, M., Kevrešan, Ž., Škaljac, S., Šojić, B., Vasilev, D., Kocić-Tanackov, S.,& Hromiš, N.. (2016). Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main., 96(12), 101-105.
https://hdl.handle.net/21.15107/rcub_veterinar_1332
Tomović V, Vujadinović D, Grujió R, Jokanović M, Kevrešan Ž, Škaljac S, Šojić B, Vasilev D, Kocić-Tanackov S, Hromiš N. Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten. in Fleischwirtschaft. 2016;96(12):101-105.
https://hdl.handle.net/21.15107/rcub_veterinar_1332 .
Tomović, V.V., Vujadinović, D., Grujió, R., Jokanović, M., Kevrešan, Ž., Škaljac, S., Šojić, B., Vasilev, Dragan, Kocić-Tanackov, Sunčica, Hromiš, N., "Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten" in Fleischwirtschaft, 96, no. 12 (2016):101-105,
https://hdl.handle.net/21.15107/rcub_veterinar_1332 .
