Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardle...

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Detalles Bibliográficos
Autores principales: Gao, Tian, Li, Jiaolong, Zhang, Lin, Jiang, Yun, Yin, Maowen, Liu, Yang, Gao, Feng, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478494/
https://www.ncbi.nlm.nih.gov/pubmed/26104408
http://dx.doi.org/10.5713/ajas.14.0918

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478494/
https://www.ncbi.nlm.nih.gov/pubmed/26104408
http://dx.doi.org/10.5713/ajas.14.0918

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