Abstract
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.
Highlights
Considering the rapidly increasing demand for meat products suitable for fast food consumption, it would be beneficial to develop simple, easy to prepare, low cost further-processed meat products having improved nutritive values providing health benefits for consumers (Gurikar et al, 2014)
Pork chops more than SM treatment, and CT treatment treatments decreased (p
These results indicated that the Texture profile analyses (TPA) characteristics of prepared pork chops assigned to CT treatment were the best
Summary
Considering the rapidly increasing demand for meat products suitable for fast food consumption, it would be beneficial to develop simple, easy to prepare, low cost further-processed meat products having improved nutritive values providing health benefits for consumers (Gurikar et al, 2014). One value-added meat product is a prepared boneless pork chop cut from pork loins with approximately the same weight and size (100 g and 10 cm×5 cm×2 cm) and marinated or further-cooked. Such a size is suitable for the marination process and an optimal portion size for eating. Commercial marinade solutions usually contain a Tumbling of meat is usually performed using a vacuum tumbler, which promotes marinade solution penetration and Even though several studies have indicated the advantages of intermittent tumbling (Ockerman and Organisciak, 1978; Plimpton et al, 1991), Gillett et al (1982) and Hayes et al (2007) have recommended the use of continuous tumbling
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