• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.418-423
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• 2007

Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat quality and binding ability by tumbling time. The treatment with 25 min tumbling time was significantly lower (p<0.05) for crude protein than 5 and 15 min, while higher (p<0.05) for moisture content. This corresponded with sensory panel juiciness ratings, which showed the treatment for longer tumbling times to be significantly juicier (p<0.05) than that for a shorter time. Cooking loss decreased (p<0.05) linearly with an increased tumbling time, and Kramer shear force also significant decreased (p<0.05) with tumbling time. This corresponded with sensory panel tenderness ratings, which showed that the treatment for longer tumbling times was more tender (p<0.05). The texture results indicated that longer tumbling time had lower (p<0.05) hardness and chewiness values. Sensory panels ranked binding ability in the order 5 min, 15 min and 25 min from best to worst, and the overall acceptability for slices from roasts of treatments for 5 and 15 min were rated by the sensory panelists as moderate to very acceptable, but those for 25 min were rated as fair to moderate.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.1020-1027
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• 2015

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.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.292-296
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• 2006

Meat marination has been applied to improve product's physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the distribution of marinade solution during processing, should enhance the action of antimicrobial agents. The objective of this study is to evaluate the combined effects of nisin, tumbling and storage time on total microflora and psychrotrophs counts on poultry. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various nisin levels (0, 50, or 100 IU/ml) combined with tumbling (0, 10, or 20 min), and then stored at $4^{\circ}C$ for 18 h. The total microflora and psychrotrophs counts of the samples were evaluated after 0, 2, 4, and 7 days of storage. The results indicated that at a given storage time, the samples tumbled for either 10 or 20 min had significantly (p<0.05) lower microbial counts when compared with the samples without the tumbling treatment. The microbial counts of the tumbled samples increased as storage time increased. Microbial counts significantly (p<0.05) decreased when more nisin was increased up to the level of 100 IU/ml. In conclusion, adding of nisin at the level of 50 IU/ml with tumbling for 10 min decreased the total microflora and psychrotrophs counts of the marinated chicken broiler drumsticks.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.268-273
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• 2012

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.23-28
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• 2004

The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9∼75.7% moisture, 3.63∼4.18% fat, 16.6∼20.6% protein with pH values of 5.95∼6.10 and water activity of 0.95∼0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p<0.05) textural profile analysis(TPA) values than those with TGase, regardless of tumbling time. Improved shear values were also observed with increased tumbling time only in RHs without TGase or with the addition of 0.3% TGase as well. This study indicated that 1 hr tumbling with the addition of 0.3% TGase improved the textural characteristics, as compared to the control 1(1 hr tumbling without TGase), resulting in similar shear values of the treatment, which tumbled for 4 hrs without TGase.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.829-838
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• 2007

The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P<0.05) lightness (L) and highest redness (a). The Bolgi and Seolgit ham had higher hardness than the other hams. Tumbling time(0, 1, and 2hr) had no significant(P>0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P<0.05). Tumbling time was required for more than 2hr to improve quality and obtain maximum yield of retail cut hams. Further study is necessary to improve quality and obtain maximum yield of pork retail cuts of hind leg.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• the MEAT Journal
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• s.34 winter
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• pp.48-59
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• 2007

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat, immersed for 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE L*- and b*-value of immersion treatments were significantly decreased as marination time increased, but CIE a*-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.229-235
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• 2006

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE $L^*$- and $b^*$-value of immersion treatments were significantly decreased as marination time increased, but CIE $a^*$-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Food Science and Preservation
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• v.30 no.1
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• pp.88-97
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• 2023

As livestock consumption in Korea has been gradually increasing, the quality of the final products has been improved to meet this increased demand. In particular, maintaining the water holding capacity (WHC) and minimizing the drip loss during the thawing of frozen meat are of utmost importance. This study investigated the physicochemical properties of frozen pork subjected to thawing under different conditions: at room temperature (20℃, under air), at a low temperature (4℃ refrigerator, under air), under water (20℃, under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and under low-pressure tumbling (20℃, 0.015 bar, tumbling). The shortest thawing time for frozen pork was recorded upon low-pressure tumbling thus indicating a fast heat transfer. The lowest drip loss (0.2%) and highest WHC (94.5%) were also recorded under this condition. A significantly higher drip loss was observed upon microwave- (1.0%) and water-thawing (1.2%), which resulted in the lowest WHC in microwave thawing (87.2%). The highest total count of aerobic bacteria and coliform group were observed upon room temp thawing while the low pressure tumbling and thawing resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best food quality.