Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops

Abstract

Boneless pork shoulder were injected with marinate and treated with one of the three following curing treatments: (1) injection without tumbling, (2) vacuum tumbling, or (3) pressure-transform tumbling. The effect of pressure-transform tumbling treatment on porcine tissue microstructure, protein denaturation, water-holding capacity and textural properties of restructured pork chops was investigated. Results showed that pressure-transform tumbling with gas composition of CO2: N2 = 1 : 1 resulted in favorable yield of 118.22% of restructured pork chops. Tenderness was improved by 39% and 25% compared to the control group that was injected but not tumbled, and the vacuum tumbled group, respectively. Myofibers remained well-organized an the diameter was reduced by pressure-transform tumbling. FT-IR results showed that pressure-transform tumbling can modify protein conformation by increasing the amount of ɑ-helical and ẞ -sheet structures, but did not alter the secondary structure of proteins. The method has potential to benefit both consumers and manufacturers, by including reduction in processing time, improvement in product quality, and potential cost savings.