MR-vurdering af optimal tilberedning af traditionel svineudskæring til jul: et randomiseret, blindet studie
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
MR-vurdering af optimal tilberedning af traditionel svineudskæring til jul : et randomiseret, blindet studie. / Ewertsen, Caroline; Kromann, Jesper; Hansen, Martin Lundsgaard.
I: Ugeskrift for Laeger, Bind 180, Nr. 50, V70270, 2018.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - MR-vurdering af optimal tilberedning af traditionel svineudskæring til jul
T2 - et randomiseret, blindet studie
AU - Ewertsen, Caroline
AU - Kromann, Jesper
AU - Hansen, Martin Lundsgaard
PY - 2018
Y1 - 2018
N2 - INTRODUCTION: Pork roast is part of the traditional Danish Christmas meal and has been so for several hundreds of years. A novel cooking method is sous vide, in which the meat under vacuum is cooked for a long time at low temperature. Can MRI predict the optimal type of traditional pork roast and the optimal preparation method: oven or sous vide preparation?METHODS: Two different pork roasts, one from an ordinary pig and one from a pig from an organic farm, were divided in two and randomised to oven cooking or sous vide. All four roasts underwent MRI at 1.5 tesla before and after preparation for evaluation of the fat content, as fat has an influence on taste. A test panel blinded to type of roast evaluated taste, juiciness and texture.RESULTS: Eleven persons participated in the tasting (three men, eight women). Median age group was 30-39 years, and the median consumption of pork roast was once every half year. All roasts lost weight during the preparation. The favourite roast among participants was the one from an organic farm cooked sous vide.CONCLUSION: Pork roast cooked sous vide instead of oven-cooked was preferred among different healthcare professionals blinded to the type of preparation.
AB - INTRODUCTION: Pork roast is part of the traditional Danish Christmas meal and has been so for several hundreds of years. A novel cooking method is sous vide, in which the meat under vacuum is cooked for a long time at low temperature. Can MRI predict the optimal type of traditional pork roast and the optimal preparation method: oven or sous vide preparation?METHODS: Two different pork roasts, one from an ordinary pig and one from a pig from an organic farm, were divided in two and randomised to oven cooking or sous vide. All four roasts underwent MRI at 1.5 tesla before and after preparation for evaluation of the fat content, as fat has an influence on taste. A test panel blinded to type of roast evaluated taste, juiciness and texture.RESULTS: Eleven persons participated in the tasting (three men, eight women). Median age group was 30-39 years, and the median consumption of pork roast was once every half year. All roasts lost weight during the preparation. The favourite roast among participants was the one from an organic farm cooked sous vide.CONCLUSION: Pork roast cooked sous vide instead of oven-cooked was preferred among different healthcare professionals blinded to the type of preparation.
M3 - Tidsskriftartikel
C2 - 30547863
VL - 180
JO - Ugeskrift for Laeger
JF - Ugeskrift for Laeger
SN - 0041-5782
IS - 50
M1 - V70270
ER -
ID: 221826459