Pork belly cut, shows layers of muscle and fats. Slow-roasting pig on a rotisserie. Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most . "USDA Certified" bacon means that it has been treated for Trichinella. The canned meat Spam is made of chopped pork shoulder meat and ham.
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As the effective tumbling time extending from 4 h to 10 h, much more marinade solution mainly NaCl and polyphosphate penetrated into the meat causing the increase of pH value. Moreover, the continuously physico-mechanical action of CT method might be more effective in increasing the pH compared with IT method. In the present study, the WHC results were expressed as pressing loss and cooking loss.
Based on the results of Table 1 , one can conclude that as the effective tumbling time increasing from 4 h to 8 h, the tumbling and marinade significantly improved the WHC and product yield of pork chops. Additionally, the mechanical tumbling could facilitate marinade effects, and consequently improving the WHC and product yield Cassidy et al. However, as the effective tumbling time increasing up to 10 h, opposite trends of WHC and product yield were observed, which was in accordance with previous observations obtained by Mueller and Dolata et al. Furthermore, our results also showed that CT method significantly increased the WHC and product yield than IT method, hence the best results were observed in CT method of 8 h.
Both instrumental and sensory tenderness measurements clearly showed that tumbling marination process resulted in a more tender meat Hullberg et al. Results from Table 1 also indicated that, with the effective tumbling time increasing from 4 h to 8 h, the SFV was closely related to the WHC. After heating, the SSP forms enormous and complicated gel grid microstructures which could maintain amounts of water and fat into the meat and lubricate muscle fibers when chewing them.
And tumbling was more important in loosening the muscle structures, destroying the connections between myofibrils and collagen, thus decreasing the SFV and increasing the tenderness Cassidy et al. Particularly, CT method was more effective in destroying the connection between the myofibers and connective tissue and reducing the SFV Gao et al.
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However, with the effective tumbling time extending from 8 h to 10 h, the SFV began to increase, which might be related to the decreasing of WHC and the severe destruction of myofiber structure. As the effective tumbling time increasing from 4 h to 8 h, tumbling marination process significantly decreased hardness and chewiness. It should be emphasized, however, as the effective tumbling time extending from 8 h to 10 h, opposite trends of TPA results except cohesiveness were observed in pork chops.
Jinhua ham - Wikipedia
Briefly, TPA results indicated that CT method of 8 h was more effective in improving the textural characteristics of prepared pork chops. It is well known that tenderness and juiciness are essential criterions for eating quality.
However, the decreased scores were observed with the tumbling time increasing from 8 h to 10 h, which was similar to the TPA results. Thus, it can be seen that the 10 h tumbling time was too long and consequently not suitable for this kind of pork chops. Besides, CT method improved the textural characteristics and sensory attributes of prepared pork chops compared with IT method in spite of tumbling time, which indicated that the continuously physico-mechanical actions of CT method was more beneficial for accelerating marinade efficiency compared with IT method.
For this prepared boneless pork chops, results showed that regardless of tumbling time, the mechanical effects of CT method was more effective in increasing the pH value, WHC, tenderness, product yield, textural characteristics and sensory attributes. With the effective tumbling time increasing from 4 h to 10 h, the WHC, tenderness, product yield, textural characteristics and sensory attributes of prepared pork chops increased at first and then decreased.
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In addition, an interactive effect between CT method and effective tumbling time was observed for the pH value, product yield, SFV, cooking loss, hardness, chewiness, resilience and sensory attributes except color. These results demonstrated that CT method of 8 h obtained the best quality characteristics of prepared pork chops, which should be adopted. This study was funded by the Ministry of Science and Technology, P.
The continuous tumbling of 8 h should be adopted for quality control and meat processing industry. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Science, 70 2 , Food Technology, 32, Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue. Journal of Food Science, 43 5 , Meat Science, 87 3 , Factors affecting the water holding capacity of red meat products: Critical Reviews in Food Science and Nutrition, 48 2 , Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins.
Journal of Food Science, 64 6 , The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscle. Meat Science, 67 1 , Effect of diet and fat content on the functional properties of thawed beef. Meat Science, 64 4 , Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. Journal of the Science of Food and Agriculture, 95 12 , Journal of Food Science, 47 4 , The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.
Meat Science, 72 3 , Development of a modified dry curing process for beef. Meat Science, 77 3 , The effects of RN genotype and tumbling on processing yield in cured-smoked pork loins.
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Meat Science, 67 3 , Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin. Meat Science, 69 4 , Effects of low-temperature tumbling on the quality characteristics of restructured chicken breast ham. Influence of pre-rigor processing, mechanical tenderization, tumbling method and processing time on the quality and yield of ham.
Journal of Food Science, 48 5 , Technology for cooked cured products. Fleischwirtschaft, 69 9 , Diffusion of curing brine in tumbled and non-tumbled porcine tissue. Journal of Food Protection, 41 3 , Effects of stress by unfamiliar sounds on carcass and meat traits in bulls from three continental beef cattle breeds at different ageing times. Meat Science, 98 4 , Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef.
Jinhua ham
Meat Science, 66 4 , Rigor condition, tumbling and salt level influence on physical, chemical and quality characteristics of cured, boneless hams. Journal of Food Science, 56 6 , Ruiz de Huidobro, F. Changes in meat quality characteristics of bovine meat during the first 6 days post mortem.
Ham production is separated into six stages, starting in the winter and ending the following autumn: New processing techniques involving adjustments in aging temperature and humidity to accelerate production and reduce the time down to 1—2 months. The earliest recorded mention of the Jinhua ham processing technique is during the Tang Dynasty — BC , and this method of dry ham production is reported by some to have been in turn transmitted to Europe by Marco Polo.
Jinhua ham is an important ingredient in the dish Buddha jumps over the wall.
The ham has been lauded in Chinese literature , and was prominently featured in the Qing dynasty novel Dream of the Red Chamber , when the cuisine of the nobility was being described. The ideal ham should have certain physical characteristics, such as shiny and smooth yellow outside, a rounded shape in the style of a bamboo leaf, small joint and hoof , a thin and slender bone, an abundant layer of fat surrounding dark and red toned meat, a pronounced but not unpleasant odour, a fine textured meat with high levels of intramuscular fat, and a taste that is highly salty, umami , and sweet.
The outside of the ham may have small amounts of mould, but this is considered normal and thought to contribute to the flavour of the ham.
The taste of Jinhua ham arises from the high concentration of free amino acids and nucleotides in the ham, more specifically glutamic acid and 5'- inosinic acid. Although the total amount of amino acids is not different from the uncured ham, the high proportion of the free compounds from the long curing process allows for the highly umami taste of the ham.
The taste is also contributed by fermentation due largely to the moulds and some yeasts present on the ham. The aroma and the aroma compounds of Jinhua ham are similar to that of dry-cured Iberian hams but different from light Italian and Parma hams. This is likely due to the longer aging and environmental exposure of both Jinhua and Iberian hams.
The fragrant compounds consist of aldehydes , sulfur compounds such as methanethiol and dimethyl disulfide , and branched alkenes , which are derived from the breakdown and rearrangement of amino acids and fatty acids caused by auto- oxidation and fermentation. In , Jinhua ham was the center of a controversial food safety incident in China.