Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
نویسندگان
چکیده
منابع مشابه
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and signifi...
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The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, o...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2015
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.14.0918