Effect of Vacuum Tumbling on Salting Quality of Fresh Pork

Abstract

In addition to adding special flavor to meat products, salting can also extend the edible storage period, which is especially important for pork with huge annual output and consumption. To render better pork salting quality, this paper takes pork as the research object, investigates the effects of salting conditions such as salting time, temperature, salt content, etc. on the sensory quality and freshness of pork. It was found that, salting time, temperature and salt content exerted a great influence on the sensory quality, salting liquid absorption rate, pork tenderness and freshness. With the prolongation of salting time, pork had better sensory quality, higher tenderness and greater salting liquid absorption rate, while TVB-N value and TBA growth rate slowed down. With the increase of salting temperature, pork had gradually decreased sensory quality, but increasing salting liquid absorption rate, tenderness, TVB-N and TBA values. With the increasing salt content in salting liquid, the sensory quality first increased and then decreased, while meat tenderness, salting liquid absorption rate, and TVB-N value presented a decreasing trend. Experiments show that under certain conditions, vacuum tumbling and salting can better inhibit the activity of endogenous enzymes and microorganisms in pork during the salting process, hinder spoilage, effectively maintain the sensory quality and pork tenderness, and increase the salting effectiveness and quality.