This study aimed to clarify how pork, which becomes tough upon heating, can be heated at low temperatures under vacuum packaging for an extended period to tenderize the meat. The results showed that in the rupture measurement, the rupture stress and rupture energy were significantly lower after 7 h of heating in the low-temperature heating group compared to the normally heated group. In the sensory evaluation, the "tenderness" of the low-temperature heating group was significantly higher than that of the normal heating group. Electrophoresis of the insoluble protein fraction showed a tendency for the bands in the macromolecular region to become lighter in the low-temperature heating group when heated for more than 5 h. These results suggest that vacuum-packed meat heated for 13 h becomes more tender when heated at 62°C compared to that at 70°C. Moreover, the meat began to tender after heating for 7 h and remained tender for up to 13 h.

The thermal properties of castella batter and pie crust dough prepared with rice flour were compared using differential scanning calorimetry.

The batter and the dough were prepared with a 100% substitution of wheat flour for rice flour.

The rice flour in the castella batter was replaced with bread or cake flour. The rice flour batter showed a high temperature of around 100°C from the start to the endothermic peak and end of heat absorption, owing to the effect of the secondary ingredients. The use of rice flour as a substitute for wheat flour in castella batter is considered suitable in terms of thermal properties, because the batter has a long baking time and the sizing characteristics of the various flours are less likely to appear.

The rice flour in the pie crust dough was replaced with cake flour, and the water was partially replaced with egg yolk. In the rice flour dough with egg yolk substitution, the endothermic peak appeared at approximately 10°C, suggesting that the dough was affected by the early melting of the butter. The rice flour dough had a greater enthalpy than the cake flour dough, whereas the partial substitution of egg yolk resulted in a lower endothermic peak and smaller enthalpy for the rice flour dough, indicating that the effect of egg yolk substitution was more significant than that of cake flour dough substitution. These results suggest that in the case of rice flour, the use of egg yolk is effective in terms of ease of preparation and decrease in gelatinization heating.