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 |
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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 |
| _version_ | 1819030603811520512 |
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| author | PETRU ALEXE IRINA DOBRE LIVIA PATRASCU DANIELA IANITCHI |
| author_facet | PETRU ALEXE IRINA DOBRE LIVIA PATRASCU DANIELA IANITCHI |
| author_sort | PETRU ALEXE |
| collection | DOAJ |
| description | 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), color and textural characteristics (shear force, texture profile analysis). The increase of the tumbling time up to 9 hours favorably affected hydration properties and increased the cooked yield. It also decreased the shear force and hardness of the samples. None of the techniques utilized did affect the chromatic components (p>0.05) of the samples, however there were differences between samplesregarding the injection rate. |
| first_indexed | 2024-12-21T06:32:47Z |
| format | Article |
| id | doaj.art-5cd1231421464ed68afc36e3a03f7f62 |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-12-21T06:32:47Z |
| publishDate | 2011-07-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-5cd1231421464ed68afc36e3a03f7f622022-12-21T19:12:57ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2011-07-01351918Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris musclePETRU ALEXEIRINA DOBRELIVIA PATRASCUDANIELA IANITCHIThe 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), color and textural characteristics (shear force, texture profile analysis). The increase of the tumbling time up to 9 hours favorably affected hydration properties and increased the cooked yield. It also decreased the shear force and hardness of the samples. None of the techniques utilized did affect the chromatic components (p>0.05) of the samples, however there were differences between samplesregarding the injection rate.http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/1%20PatrascuL.pdfinjectiontumblingfirmnessexpressed moisture |
| spellingShingle | PETRU ALEXE IRINA DOBRE LIVIA PATRASCU DANIELA IANITCHI Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology injection tumbling firmness expressed moisture |
| title | Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle |
| title_full | Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle |
| title_fullStr | Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle |
| title_full_unstemmed | Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle |
| title_short | Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle |
| title_sort | effect of tumbling time and injection rate on the processing characteristics tenderness and color of pork biceps femoris muscle |
| topic | injection tumbling firmness expressed moisture |
| url | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/1%20PatrascuL.pdf |
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