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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Continuous Intermittent Tumbling Time Water Status Protein Property Prepared Pork Chop
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2016/5/18
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...
Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Tumbling Continuous Intermittent Quality Characteristic Prepared Pork Chop
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2016/5/17
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) o...
The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
Alginate Tumbling Restructured Meat Sensory Attributes Binding Ability
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2016/4/25
Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat ...