Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle
The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed with 30% and 40% injection level was investigated. The properties of injected and tumbled meat were determined by measuring processing characteristics (tumblingyield, cooked yield, expressed moisture), c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2011-07-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/1%20PatrascuL.pdf |