期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2011
卷号：35
期号：1
页码：9-18
出版社：Galati University Press
摘要：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 (tumbling yield, 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 samples regarding the injection rate.
