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1. Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Author

Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Maowen Yin, Yang Liu, Feng Gao, and Guanghong Zhou

Subjects
Continuous, Intermittent, Tumbling Time, Water Status, Protein Property, Prepared Pork Chop, Animal culture, SF1-1100, Animal biochemistry, QP501-801
Abstract

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 significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p

Published
2015
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