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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Continuous Intermittent Tumbling Time Water Status Protein Property Prepared Pork Chop
2016/5/18
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water...
Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Tumbling Continuous Intermittent Quality Characteristic Prepared Pork Chop
2016/5/17
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) o...
ACCURACY ANALYSIS FOR AUTOMATIC ORIENTATION OF A TUMBLING OBLIQUE VIEWING SENSOR SYSTEM
Photogrammetry Remote Sensing Aerial Imaging UAVs Oblique Camera System Sensor Orientation Direct Georeferencing MACS
2014/4/21
Dynamic camera systems with moving parts are difficult to handle in photogrammetric workflow, because it is not ensured that the dynamics are constant over the recording period. Minimum changes of the...
The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
Alginate Tumbling Restructured Meat Sensory Attributes Binding Ability
2016/4/25
Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat ...
Applicability of Nisin and Tumbling to Improve the Microbiological Quality of Marinated Chicken Drumsticks
Nisin Tumbling Marination Microbial Quality
2016/4/20
Meat marination has been applied to improve product`s physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the d...