Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins ( M. longissimus thoracis et lumborum ) were pumped to 115%...

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Veröffentlicht in:	Journal of food science and technology 2019-12, Vol.56 (12), p.5282-5288
Hauptverfasser:	Kim, Si-Young, Song, Dong-Heon, Ham, Youn-Kyung, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hyun-Wook
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science color Effectiveness Food Science loins longissimus muscle marinating Meat processing Nutrition Original Original Article pH effects Pork protein solubility Proteins Sauces Shear forces Solubility Soy sauce Temperature Temperature effects Tumbling water holding capacity
Online-Zugang:	Volltext
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