Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten
Effect of endpoint internal temperature on mineral contents of roasted pork loin
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2016
Authors
Tomović, V.V.Vujadinović, D.
Grujió, R.
Jokanović, M.
Kevrešan, Ž.
Škaljac, S.
Šojić, B.
Vasilev, Dragan
Kocić-Tanackov, Sunčica
Hromiš, N.
Article (Published version)
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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.
Source:
Fleischwirtschaft, 2016, 96, 12, 101-105Publisher:
- Deutscher Fachverlag GmbH, Frankfurt Main
Funding / projects:
- Development of traditional production of dry fermented sausages with protected designation of origin in order to obtain safe products of standard quality (RS-MESTD-Technological Development (TD or TR)-31032)
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
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Institution/Community
Fakultet veterinarske medicineTY - 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 .