Effects of Tumbling Marination Conditions on Processing Characteristic of Pork Meat
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Abstract:
In this experiment, the effects of tumbling time and salt or PP concentration in marinade, different phosphate (PP TPP HMP) and tumbling time on marinade absorption and retention in meat slice and cooking yield of meat slice were studied. Using pork longissimus dorsi as materials, the meat was cut to 2cm slice at vertical muscle fiber. Then tumbled with marinade, the variety of marinade absorption, rate of marinade absorption, marinade retention, percentage of marinade retention were investigated under different conditions. The result in experiment indicated: marinade absorption gradually improved , respectively arrive at 38.7% and 38.2% along with the tumbling time salt and PP concentration increasing , but rate of marinade absorption was superior during the tumbling time of 2 h. gradually decreased along with the time extending. Different phosphate all mproved the marinade absorption , marinade retention, the influence sequence of different phosphate was PP＞TPP＞HMP. Except for control group, cooking yield gradually improved along with the tumbling time salt and PP concentration increasing, arriving at 94.6% and 113.5%, respectively. Different phosphate all improved the cooking yield of tumbled meat, the influence sequence of different phosphate was PP＞TPP＞HMP. Cooking yield reached 106.7 %, 102.5% and 88.2% along with the tumbling time extending.
