Optimization of tumbling marinade conditions for prepared pork chops

Pork loins (Longissimus dorsi) were used as materials to develop a kind of prepared pork chops. Single factor experiment and a three-level orthogonal array design were applied to optimize three vacuum tumbling marinade conditions including tumbling time, tumbling speed and marinade/meat ratio on the final product yield and shear force value for the development of a new style of prepared pork chops. The most optimal processing conditions for tumbling time, tumbling speed and marinade/meat ratio were 8h, 11r/min and 35%, respectively.Under these conditions, the prepared pork chops exhibited the highest final product yield (83.57%) and the lowest shear force value (12.46N) .