Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
Author:
Funder
Rural Development Administration
Korean National Research Foundation
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03997-y.pdf
Reference26 articles.
1. AMSA (2012) Meat color measurement guidelines. American Meat Science Association, Champaign, IL
2. Aoshima H, Ooshima S (2009) Anti-hydrogen peroxide activity of fish and soy sauce. Food Chem 112:339–343
3. Boles JA, Shand PJ (2002) Tumbling regime effects on the processing characteristics and tenderness of cooked roast beef. J Muscle Food 13:25–35
4. Cassidy RD, Ockerman HW, Krol B, Von Roon PS, Plimpton RF, Cahill VR (1978) Effect of tumbling method, phosphate level, and final cook temperature on the histological characteristic of tumbled porcine muscle tissue. J Food Sci 43:1514–1518
5. Dzudie T, Okubanjo A (1999) Effects of rigor state and tumbling on quality of goat hams. J Food Eng 42:103–107
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