Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.

The influences of four different cooking methods-pan, ohmic, vacuum and sous vide-were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan cooking resulted in a softer meat with higher overall liking by the consumers, and ohmic cooking produced firmer (p < .