Fayrene L. Hamouz, Judith H. Batenhorst, Judy A. Driskell and Roger W. Mandigo
Summary and Implications
Chef's PrimeTM pork loin roasts were roasted, braised and cooked in a bag at an oven temperature of 325oF to an internal temperature of 160 or 180oF. Roasting improved yield and surface browning of Chef's PrimeTM 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 brasied or roasted loins. Reduction of the final internal temperature from 180 to 160oF did not improve yield or quality. Chef's PrimeTM loin roasts can be enjoyed by all consumers when selection of cooking method and cooked quality match consumer need.