Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts

Boneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate-treated roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid-treated and sodium ascorbate-treated roasts than for phosphate-treated and control roasts. An acceptably palatable, value-added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.