Intermittent Tumbling Research Articles

Effects of ultrasound-assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction.

Tumbling treatment is widely used in the production of cooked ham. However, traditional intermittent tumbling (IT) treatment is time-consuming. To enhance the tumbling efficiency, high-intensity ultrasound was used to assist IT treatment (UIT). UIT treatment reduced the tumbling time and significantly improved the water holding capacity, tenderness, sliceability and texture of cooked ham compared to IT treatment. Furthermore, more violent destruction of meat tissue was exhibited in the UIT treatment. This change facilitated extraction of more salt-soluble protein, which in turn welded meat pieces tightly and improved the quality of the cooked ham. UIT treatment could accelerate the tumbling process and enhance the quality of cooked ham. These results may provide guidance on effective strategies for a high-quality meat production process. © 2023 Society of Chemical Industry.

Experimental investigation of inertial fibres and disks in a turbulent boundary layer

We study experimentally the behaviour of negatively buoyant disks and fibres in a turbulent boundary layer. The regime is relevant to the transport of natural sediment or plastic particles in water, with density ratio $\rho _p/\rho _f \sim O(1)$ , major axis lengths $D_p^+ \sim 50$ , friction Stokes numbers $\mbox { {St}}^+ \sim O(10)$ and friction Reynolds number $\mbox { {Re}}_\tau = 620$ . The translational and rotational motion, as well as concentration and dispersion, are compared with those of spheres of similar inertia. Disks and fibres both oversample high-speed fluid near the wall, in agreement with particle-resolved numerical simulations. Fibres tend to orient mostly in the streamwise direction while disks maintain their symmetry axis quasi-normal to the wall. This alignment is more stable for disks than for fibres: the latter undergo strong tumbling near the wall in response to the mean shear and turbulent fluid velocity fluctuations, whereas the former wobble about their preferential wall-normal orientation. The translational and rotational accelerations indicate that, despite the nominal relaxation times being similar, the disks are slower than the fibres in responding to wall turbulence. For both, wall contact causes strong and intermittent tumbling. The concentration profiles follow Rouse–Prandtl theory over a limited portion of the boundary layer, deviating near the wall and in the outer region. This is largely due to the non-uniform settling velocity, which decreases steeply approaching the wall for all particle types. This is, in turn, a consequence of the reduced particle diffusivity, which closely matches the profile of the eddy viscosity.

Parabolic velocity profile causes shape-selective drift of inertial ellipsoids

Understanding particle drift in suspension flows is of the highest importance in numerous engineering applications where particles need to be separated and filtered out from the suspending fluid. Commonly known drift mechanisms such as the Magnus force, Saffman force and Segré–Silberberg effect all arise only due to inertia of the fluid, with similar effects on all non-spherical particle shapes. In this work, we present a new shape-selective lateral drift mechanism, arising from particle inertia rather than fluid inertia, for ellipsoidal particles in a parabolic velocity profile. We show that the new drift is caused by an intermittent tumbling rotational motion in the local shear flow together with translational inertia of the particle, while rotational inertia is negligible. We find that the drift is maximal when particle inertial forces are of approximately the same order of magnitude as viscous forces, and that both extremely light and extremely heavy particles have negligible drift. Furthermore, since tumbling motion is not a stable rotational state for inertial oblate spheroids (nor for spheres), this new drift only applies to prolate spheroids or tri-axial ellipsoids. Finally, the drift is compared with the effect of gravity acting in the directions parallel and normal to the flow. The new drift mechanism is stronger than gravitational effects as long as gravity is less than a critical value. The critical gravity is highest (i.e. the new drift mechanism dominates over gravitationally induced drift mechanisms) when gravity acts parallel to the flow and the particles are small.

Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

The combined effects 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 quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased the pH, product yield, cohesiveness, resilience, sensory tenderness and overall flavor (p<0.05) compared with IT method, and CT method also significantly decreased the pressing loss, cooking loss, shear force value (SFV), hardness and chewiness (p<0.05) compared with IT method. With the effective tumbling time increasing from 4 h to 10 h, the product yield and sensory attributes of prepared pork chops increased at first and then decreased, whereas the pressing loss, cooking loss, SFV, hardness and chewiness decreased at first and then increased. Additionally, an interaction between CT method and effective tumbling time was also observed. These results suggested that CT method of 8 h obtained the best quality characteristics of prepared pork chops, which should be adopted.

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 regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops.

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.

Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops.

Recently, in consideration of the rapidly increasing demand for meat products and the trend towards fast food consumption, the prepared boneless pork chop, as a new style of value-added product, is cut from pork loins and welcomed by consumers after marinating or further cooking. The effect of different tumbling marinade treatments (control group, CG; conventional static marinade, SM; vacuum continuous tumbling marinade, CT; vacuum intermittent tumbling marinade, IT) on the water status and protein properties of prepared pork chops was investigated. The CT treatment significantly increased T22 peak area ratio compared with other treatments (P < 0.05). Histological microstructure results showed that CT treatment significantly increased solubility of salt-soluble proteins and decreased muscle fiber diameter compared with other treatments (P < 0.05). The net enthalpy (ΔH) of IT treatment was significantly lower than SM treatment (P < 0.05), whereas the protein denaturation temperature (Tm3 ) and ΔH3 of CT treatment were lower than IT treatment. These results suggest that CT treatment was more effective in improving the water mobility and distribution, promoting the denaturation of muscle protein and accelerating the marinade efficiency of pork chops compared with other treatments. Thus CT treatment should be adopted.

Dynamics of fluid vesicles in shear flow: Effect of membrane viscosity and thermal fluctuations

The dynamical behavior of vesicles is investigated in simple shear flow. A simulation technique is presented that combines a three-dimensional particle-based mesoscopic model (multiparticle collision dynamics) for the solvent with a dynamically triangulated surface model for the membrane. In this model, thermal fluctuations of the solvent and of the membrane are consistently taken into account. The membrane viscosity can be varied by changing the bond-flip rate of the dynamically triangulated surface. Vesicles are found to transit from steady tank-treading to unsteady tumbling motion with increasing membrane viscosity. At small reduced volumes, the shear induces a transformation from a discocyte to a prolate shape at low membrane viscosity. On the other hand, at high membrane viscosity, the shear induces a transformation from prolate to discocyte, or tumbling motion accompanied by shape oscillations between these two states. Thermal fluctuations induce intermittent tumbling and smooth out the transitions. This effect can be understood from a simplified stochastic model.

Vapor-phase surface modification of submicron particles

Submicron iron oxide red, TiO 2 and talc particles were chemically modified twice in the same double-cone reactor with vapor of 2,4,6,8-tetramethylcyclotetrasiloxane(TMCTS) and then 1-dodecene, 1-tetradecene or vinyl terminated poly(dimethylsiloxane). For the second modification alumina balls coated with hexachloroplatinic(IV) acid by simple impregnation of the catalyst-containing solution were used as a catalyst, reducing aggregation of the particles as well. The conversion of the second modification was even higher than that obtained in conventional liquid-phase hydrosilylation under comparable process conditions. Segregation of the particles from the ball was important for large volume modification. Under the given particle loading, the optimal ball size and catalyst concentration existed for the efficient use of catalyst. The ball catalysts were effective in four consecutive batches without any appreciable decrease in the conversion. Intermittent tumbling and the use of baffle enhanced the conversion of any gas–solid reaction such as both the first and the second modifications, minimizing simple tumbling (no mixing) and lump formation of particles.

TUMBLING REGIME EFFECTS ON THE PROCESSING CHARACTERISTICS AND TENDERNESS OF COOKED ROAST BEEF

ABSTRACT Tumbling prior to injection and different tumbling regimes was investigated to improve the processing characteristics of beef mini roasts. Six inside round muscles (semimembranosus muscle, with adductor and gracilus removed) were cut into six 700 ± 50 g roasts. The roasts were injected 125 or 150% over original weight. The tumbling regime incorporated tumbling prior to injection (pretumbling) and two postinjection tumbling regimes (continuous versus intermittent). Tumbling prior to injection improved (P &lt; 0.05) injection pick up, retention, yield and tenderness, however, with mini roasts there were no differences between continuous and intermittent tumbling. Further research is needed on processing technologies to improve efficiencies in producing these mini roast beef.

Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham

ABSTRACTIntermittent tumbling of prerigor porcine muscle maximized quality and yield in sectioned and formed ham when compared to a postrigor tumbled control. Intermittent tumbling affected precook salt‐soluble protein, precook water‐binding potential, tumbling yield, Instron bind, and sensory panel cohesion and tenderness scores. Tumbling did not affect sensory color distribution scores or cooked yield. A 3 hr intermittent tumbling cycle was adequate for producing prerigor and postrigor cured hams. Intermittent tumbling of prerigor or postrigor cured muscle tissue beyond 3 hr had no additional beneficial effect.

Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams

Influence of pre- or post-rigor conditions, short or long-time tumbling and 1.25 or 2.25% salt on the physical and chemical properties, quality and yield of hams were examined. Curing pre-rigor did not inhibit rigor, but long term tumbling slowed rigor development. Cell disruption and salt-soluble proteins extraction were enhanced more by processing pre-rigor than post-rigor. Pre-rigor intermittent tumbling for 18 hr produced a more uniform cured color and a more desirable slice appearance. Cohesiveness was improved by 18 hr intermittent tumbling. Bind strength at 6 hr intermittent tumbling of pre-rigor tissue was equivalent to that of 18 hr intermittent tumbling, suggesting that curing pre-rigor could reduce tumbling time.

Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef

ABSTRACTThe effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P&gt;0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling‐ability or Allo‐Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P&lt;0.05) Instron values than the meat tumbled at 5 or 10 ‘rpm. However, 20 rpm produced more (P&lt;0.05) extracted protein on the meat surface than 5 rpm. In summary, 5, 10, and 15 rpm produced satisfactory products, although 15 rpm had greater binding ability.

Effects of Nonvacuum, Vacuum and Nitrogen Back‐Flush Tumbling on Various Characteristics of Restructured Cured Beef

ABSTRACTNonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P&lt;0.05) cooked yields than either V or NB; also V‐tumbled meat had higher yields than the NB atmosphere (P&lt;0.05). Meat tumbled in a NB atmosphere had higher (P&lt;0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.

Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder

ABSTRACTThe effect of intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P &lt; 0.05) by tumbling, increased by time (linear, P &lt; 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P &lt; 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P &lt; 0.01).

Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams

ABSTRACTThe effects of intermittent tumbling (up to 18 hr) and processing temperature (25°C or 3°C) on internal temperature and exudate total aerobic plate counts incubated at 25°C (ATPC) in boneless, cured hams were determined. The design used 80 hams in five replicates involving four treatment groups (tumbled at 25°C tumbled at 0°C, control held at 25°C and control held at 0°C). The significant (P &lt; 0.01) tumbling effect on the rise in internal ham temperature occurred after 3 hr, but only accounted for a difference of 1.26°C‐1.32°C, independent of processing temperature. While tumbling significantly improved the cooked yield by 3.45%, processing at 25°C rather than at 0°C resulted in a significant (P&lt;0.05) yield reduction of 2.15% after 9 hr of processing. The exudate ATPC was significantly (P&lt;0.01) reduced after 18 hr of tumbling.

EFFECT OF VACUUM AND RIGOR CONDITION ON CURE ABSORPTION IN TUMBLED PORCINE MUSCLES

ABSTRACTThree major ham muscles were isolated, trimmed, and placed in a tumbler either 4 or 48 hr postmortem with 18% curing solution. Either vacuum or no vacuum was applied. Brine absorption within whole muscles was monitored by taking samples at three different depths during 13.47 hr of intermittent tumbling and after the curing period at 24 hr. Results indicate that vacuum and prerigor state independently increase the absorption of NaCl (P &gt; 0.01). After the first hour of continuous tumbling the outer sample depth attained 2.15% NaCl and then decreased, but the concentration of NaCl in the inner two depths increased linearly with log time (P &gt; 0.01). After 24 hr a homogeneous cure distribution was not found as the NaCl content in the depths was markedly different. Breaking strengths of ham slices were found to be greater when vacuum tumbling was used (P &gt; 0.001). Thus vacuum is implicated in increased cure absorption and binding functionality.

Influence of Continuous Versus Intermittent Tumbling on Brine (Salt, Sugar and Nitrite) Diffusion in Porcine Tissue

Increased tumbling time and intermittent tumbling (10 min per hour for 18 h of tumbling) when compared (on a tumbling time basis) to continuous tumbling (3 h), both increase migration of individual cure components (sodium chloride, dextrose, sodium nitrite) as well as average brine (average migration of these components) in tumbled porcine muscle. In most instances the difference between intermittent and continuous tumbling became apparent at 1-1/2 to 2 h of tumbling time and remained significantly higher for the intermittent tumbling technique for the remainder of the 3-h tumbling treatment. Tumbling time for both continuous and intermittent tumbling increased cure migration but these results indicate that continuous tumbling did not have the same influence on cure ingredient migration as equivalent tumbling time delivered intermittently.

EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

ABSTRACTSix groups of hams were cured, tumbled, canned and cooked. Duplicate histological samples were removed from both the surface and deep muscles of fresh, cured and cooked hams, prepared and stained both with haematoxylin and trichrome staining solutions. Results indicated that tumbling significantly (P &lt; 0.01) increased cell membrane disruption, and phosphate level had a significant (P &lt; 0.01) quadratic effect on decreasing clarity of striation patterns. On a tumbling time constant basis, intermittent tumbling resulted in more alterations in cell structure than did continuous tumbling. Tumbling also had a significant (P &lt; 0.01) effect on disorganizing nuclei as well as a significant (P &lt; 0.05) effect on decreasing clarity of striation patterns of deep muscle samples.

INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS

ABSTRACTForty‐four boneless, cured hams were assigned to treatment groups to study the effect of tumbling, tumbling time (18 hr intermittent, 9.5 hr intermittent, 3 hr continuous), tumbling temperature (5°C and 15°C), sodium tripolyphosphate (TPP) pickle level (0 and 3.3%), and trim (lean, regular, and fat) on the quality and yield of canned hams. Tumbling significantly improved ham external appearance, color, slicability, taste and aroma, and yield. Three‐hour continuous tumbling resulted in less improvement in product quality and yield than did the 18‐hr intermittent tumbling. Significant improvements in external appearance, color, sliceability, taste and aroma, and yield resulted from TPP treatments. Hams trimmed to 3 mm fat cover or less before tumbling had significantly better sliceability and yield.