Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

Kim, Si-Young; Choi, Jeong-Hoo; Choi, Yun-Sang; Kim, Hack-Youn; Ahn, Kwang-Il; Kim, Hyun‐Wook; Kim, Tae Hyun; Song, Dong-Heon; Kim, Cheon-Jei

doi:10.5851/kosfa.2012.32.3.268

Cited by 12 publications

(22 citation statements)

References 24 publications

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“…Additionally, meat proteins should be strong to prevent changes in appearance since the meat undergoes massaging processes, such as tumbling during the brining stage of processed meat products [ 42 ]. A suitable level of firmness should also be maintained if the meat is going to be used as a ground meat product to prevent the mixture from separating after going through the processes of grinding and mixing with other ingredients [ 43 ]. Therefore, considering these physical characteristics required for retail-cuts, the use of broilers with slaughter ages higher than 28 is believed to be appropriate.…”

Section: Resultsmentioning

confidence: 99%

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

Park¹,

Byeon²,

Kim³

et al. 2021

J Anim Sci Technol

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This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age ( p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples ( p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples ( p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples ( p < 0.05). The breast and thigh shear-force of the day 30–34 samples were significantly higher than those of the day 28 sample ( p < 0.05). The present study showed that even with a two-day difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

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Section: Resultsmentioning

confidence: 99%

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

Park¹,

Byeon²,

Kim³

et al. 2021

J Anim Sci Technol

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“…Texture profile analyses (TPA) was performed using a texture analyzer (TA-XT. plus, Stable Micro system Ltd., Surry, UK) at room temperature of 20°C as described by Bourne (1978) and Kim et al (2012) with some modifications. After cooking and prior to analysis, the sample was allowed to equilibrate to room temperature of 20°C and then cut into 20 mm height across to the myofiber direction by a cylinder sampler of 25.2 mm in diameter.…”

Section: Methodsmentioning

confidence: 99%

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

Gao

Lin

et al. 2014

Asian Australas. J. Anim. Sci

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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 conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

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“…The weight of each pumped pork chop was recorded. Tumbling process was performed using a vacuum tumbler (MKR-150C, Rühle GmbH., Germany) at 4°C, 8 rpm and 610 mmHg for 1, 3 and 5 h, respectively (Kim et al 2012). The tumbling times were set within 10 h, based on a previous study suggesting that the tumbling of pork chop for 10 h was an unnecessarily long process (Gao et al 2015b).…”

Section: Tumbling Processmentioning

confidence: 99%

“…It is well documented that the efficacy of meat tumbling is generally affected by the tumbling conditions (time, temperature, pressure, and rotating speed, etc.) and the formula of curing ingredients in brine (Boles and Shand 2002;Gao et al 2015a, b;Kim et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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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% (w/w) of original sample weight with soy sauce solution (75%, w/w) and tumbled for 0, 1, 3, and 5 h. In experiment II, the soy sauce pumped pork loins were tumbled at two different temperatures (-1 and 4°C) for 4 h. The pH, color characteristics, water-holding capacity, protein solubility, and shear force of pork loins tumbled with soy sauce marinade were determined. An increase in tumbling time increased the cooked pH and yellowness of soy sauce marinated pork loins (p \ 0.05). Protein solubility, particularly that of total and salt-soluble proteins, increased with increasing tumbling time (p \ 0.05), and a tumbling time of at least 3 h may guarantee excellent water-holding capacity and shear force. In addition, low tumbling temperature of -1°C could positively contribute to the improvement of water-holding capacity and shear force of soy sauce marinated pork loins. In conclusion, this current study indicates that the efficacy of tumbling in soy sauce marination of pork loins is affected by tumbling time and temperature, moreover, tumbling at -1°C for at least 3 h could be an effective method in the experimental operating condition.

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Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

Cited by 12 publications

References 24 publications

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

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

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

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