EFFECT OF ENDPOINT INTERNAL TEMPERATURE ON MINERAL CONTENTS OF BOILED PORK LOIN

Effects of endpoint temperatures of 51, 61, 71, 81 and 91C on mineral contents (mg/100 g WW, wet weight) of pork loin (longissimus thoracis et lumborum, n = 12) were investigated. Pork was cooked in water bath set to 100C. In both raw and cooked samples, phosphorus was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. All cooking treatments led to significantly increased mineral contents, except for potassium and sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at: 61C for sodium and magnesium; 71C for phosphorus, potassium, calcium, zinc, copper and manganese; and 81C for iron, after which mineral contents decreased.