Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

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 con...

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Bibliographic Details
Main Authors: Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Ruixue Ma, Lei Song, Feng Gao, Guanghong Zhou
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2015-02-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Tumbling
Continuous
Intermittent
Quality Characteristic
Prepared Pork Chop
Online Access:http://www.ajas.info/upload/pdf/ajas-28-2-260.pdf

Internet

http://www.ajas.info/upload/pdf/ajas-28-2-260.pdf

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