o:3372 Effects of different cooking methods of pork and beef on textural properties and sensory quality en 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 10.18485/meattech.2023.64.2.94 2023-11-28T09:06:40.891Z 44 yes 46 Sara Simunović Institute of meat Hygiene and technology Effects of different cooking methods of pork and beef on textural properties and sensory quality Igor Tomašević University of Belgrade, Faculty of Agriculture Effects of different cooking methods of pork and beef on textural properties and sensory quality person Vesna Đorđević Institute of meat hygiene and technology Effects of different cooking methods of pork and beef on textural properties and sensory quality person Tatjana Baltić Institute of meat hygiene and technology Effects of different cooking methods of pork and beef on textural properties and sensory quality person Jelena Ćirić Instiute of meat hygiene and technology Effects of different cooking methods of pork and beef on textural properties and sensory quality person Stefan Simunović Institute of meat hygiene and technology Effects of different cooking methods of pork and beef on textural properties and sensory quality person Ilija Đekić University in Belgrade, Faculty of Agriculture person 2023-11-03 application/pdf 476989 https://unilib.phaidrabg.rs/o:3372 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 489 494 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03