title: Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops.
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.
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Tian
authors.initials: T
authors.lastname: Gao
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Jiaolong
authors.initials: J
authors.lastname: Li
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Lin
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Ginling College, Nanjing Normal University, Nanjing 210097, China .
authors.forename: Yun
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Ruixue
authors.initials: R
authors.lastname: Ma
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Lei
authors.initials: L
authors.lastname: Song
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Feng
authors.initials: F
authors.lastname: Gao
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
keywords: Continuous; Intermittent; Prepared Pork Chop; Quality Characteristic; Tumbling