Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
About this item
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Publisher
New Delhi: Springer India
Journal title
Language
English
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Publisher
New Delhi: Springer India
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Scope and Contents
Contents
The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins (
M. longissimus thoracis et lumborum
) were pumped to 115% (w/w) of original sample weight with soy sa...
Alternative Titles
Full title
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6838405
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6838405
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-019-03997-y
