Table 2.
Effect of different tumbling marination treatments on the textural characteristics of prepared pork chops
| Items | CG | SM | CT | IT |
|---|---|---|---|---|
| Hardness (g) | 14,154.8 ±159.7a | 13,484.5 ±67.5b | 8,602.5 ±26.8d | 10,742.9 ±53.5c |
| Springiness (cm) | 0.57 ±0.005b | 0.63 ±0.003a | 0.64 ±0.007a | 0.62 ±0.003a |
| Cohesiveness (-) | 0.68 ±0.001a | 0.65 ±0.005b | 0.64 ±0.002c | 0.62 ±0.007d |
| Gumminess (g) | 9,636.2 ±64.8a | 8,832.4 ±43.1b | 5,487.3 ±14.3d | 6,752.0 ±36.9c |
| Chewiness (g×cm) | 5,554.7 ±88.5a | 5,676.8 ±30.1a | 3,505.9 ±49.6c | 4,185.3 ±72.1b |
CG, control group; SM, conventional static marination; CT, vacuum continuous tumbling marination; IT, vacuum intermittent tumbling marination.
a,b,c,d
Means within the same row with no common superscript differ significantly (p<0.05). Values are reported as means±standard error of three replicates.