PARTNERS

Optimization of vacuum tumbling process to improve low-sodium substitute salt-conditioned beef

 

To meet the industrial production requirements of beef processed with complex low-sodium salt substitutes, based on the results of single-factor experiments, the effects of curing liquid/meat ratio, tumbling time, and vacuum degree on the absorption rate of curing and rate of cooking loss were investigated by Chinese Researchers. 

Subsequently, the vacuum tumbling process was optimized using the Box-Behnken design and response surface methodology, and the textural characteristics, shear force, moisture distribution, and microstructure were compared between beef cured statically and by tumbling. The optimal vacuum tumbling process parameters were the curing liquid/meat ratio of 32%, tumbling time of 3.0 h, and vacuum degree of 0.06 MPa. Under these conditions, the absorption rate of curing was 24.65%, while the rate of cooking loss was 26.39%. The firmness, elasticity, chewiness, and shear force of beef cured by tumbling were significantly lower than those of beef cured statically (P<0.05), and the relaxation time of bound and free water was also significantly lower in the former group (P<0.05). However, the peak area of free water relaxation was significantly higher in the tumbling group than in the static curing group (P<0.05). Scanning electron micrographs showed that the myofibril structures in the tumbling group were looser, with more fragmented structures attached onto the surface. Therefore, vacuum tumbling treatment can improve the textural characteristics, tenderness, and water retention of processed beef and induce microscopic fragmentation of myofibril structures. 

These findings published in Modern Food Science and Technology journal provide technical support for the tumbling treatment of beef processed with complex low-sodium salt substitutes and build a theoretical basis for industrial production of nutritional low-sodium processed meat products.

LATEST NEWS

The May issue of “Industrie Alimentari” is now available

  In this issue, we publish a study to determine the presence of histamine in canned mackerel (Scomber japonicus-Scomber colias) marketed in Sardinia (Italy) by...

Effect of pulsed electric field treatment on beef cuts properties

  The effect of pulsed electric field (PEF) treatment on beef cuts was performed by Czech Researcher based on two consecutive experiments and the results...

Your challenges, our mission

  Our entire portfolio of devices, solutions and services is specifically developed to solve customers' specific problems   Production processes in the food and beverage industry have...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE