Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle

The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed with 30% and 40% injection level was investigated. The properties of injected and tumbled meat were determined by measuring processing characteristics (tumblingyield, cooked yield, expressed moisture), color and textural characteristics (shear force, texture profile analysis). The increase of the tumbling time up to 9 hours favorably affected hydration properties and increased the cooked yield. It also decreased the shear force and hardness of the samples. None of the techniques utilized did affect the chromatic components (p>0.05) of the samples, however there were differences between samplesregarding the injection rate.