Effect of tumbling time, injection rate and k-carrageenan addition on processing, textural and color characteristics of pork Biceps femoris muscle

Abstract

The effect of tumbling time (0-9 hours), injection rate (20-50%) and kcarrageenan addition (0.25 - 0.5%) on quality characteristics of cooked pork Biceps femoris muscle have been studied. Properties of injected and tumbled meat samples were determined by measuring processing characteristics (tumbling yield, cooking yield and expressible moisture), color (L*, a*, b*, Hue angle and Chroma) and texture (firmness, toughness, adhesiveness, work of adhesion and fracturability). Increasing tumbling time up to 9 h led to better hydration properties and increased the cooking yield for all samples, both with 0.25% and 0.5% of k-carrageenan addition. It also decreased the firmness and toughness of the evaluated samples. Biceps femoris samples containing a higher level of k-carrageenan were tenderer than those containing less polysaccharide. Neither injection rate nor tumbling time affected the color components of the analyzed samples.