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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 guidelines 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, gumminess, 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. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the presence of nitrites and nitrates in different types of meat semi-products prepared for the grill, in accordance with the national Regulation that prohibits their use. A total of 724 meat semi-product samples, including dry-aged steaks, fresh sausages, marinated meat, and various types of minced meat, produced by the Serbian meat industry between January 2021 and January 2023, were tested. The findings revealed that none of the tested samples showed the presence of either nitrites or nitrates, aligning with the Regulation's prohibition on their use in meat semi-product production, including those intended for grilling. [ABSTRACT FROM AUTHOR]