application/pdf 476989 bytes https://unilib.phaidrabg.rs/o:3372 Effects of different cooking methods of pork and beef on textural properties and sensory quality Meat technology 64(2) info:eu-repo/semantics/article Institute of Meat Hygiene and Technology http://creativecommons.org/licenses/by/4.0/legalcode Simunović, Sara Tomašević, Igor Đorđević, Vesna Baltić, Tatjana Ćirić, Jelena Simunović, Stefan Đekić, Ilija This study investigates the effects of different cooking methods and meat cuts on the textural and sensory properties of pork and beef. Meat samples were prepared according to guide‑ lines and relevant standards using pan frying and grilling. Three types of pork cuts were included (pork ham, loin and neck) and three types of beef steak (chuck steak, round steak and sirloin steak). Textural properties such as hardness, springiness, cohesiveness, gummi‑ ness, and chewiness were analyzed. Sensory attributes that are the most common for assessing the palatability of cooked meat were used. In the comparison of cooking methods within textural parameters, grilled pork and beef samples were tougher than fried ones. The cooking methods of meat samples depending on types of cuts resulted in different sensory attributes. Cooking, Grilling, Frying, Texture, Pork, Beef eng 2023-11-03