The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken

This study investigated the effects of roasting and boiling on the texture and color of beef (brisket, loin, and shank), pork (Boston butt, hind leg, and loin), and chicken (breast, loin, and drumstick) through texture profile analysis, cutting, and color tests. Results showed that cooking methods affect meat texture and color differently based on meat type and method. Hardness, springiness, cohesiveness, and chewiness generally increased during cooking. After cooking, chicken had significantly lower hardness, chewiness, and cutting strengths than beef and pork. While beef and pork had similar texture characteristics, roasted beef showed lower hardness and chewiness than boiled beef and pork. The cutting strength of roasted beef was higher than pork, though there was no significant difference in cutting energy between cooked beef and pork. Roasted pork showed lower cutting energy than other cuts. In terms of color, the L* value (lightness) increased after cooking, while the a* value (redness) decreased, with the b* value (yellowness) showing either a decrease or no change. Chicken had the highest L* values, followed by pork and beef, while a* values were highest in beef, followed by pork and chicken.