Recent Progress in Application of Tumbling Technology in Meat Processing
LI Hui, ZHANG Yin, GUO Tianrong, CHEN Suqin, ZHANG Longyi, KE Huan, MU Yunlong
1.Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China; 2.Chengdu Institute of Food and Drug Inspection, Chengdu 610000, China
Abstract：To promote further application of tumbling technology in modern meat products processing, the working principle and main parameters (vacuum degree, tumbling temperature, tumbling time, rotation speed and tumbling methods) of this technology are described in this review, and the current status of the application of tumbling technology in meat processing is summarized together with recent progress its joint application with new modern food processing technologies. Our analysis shows that rolling technology has been mainly used in the processing of traditional Chinese cured meat products, western-style meat products and pre-conditioned meat products. The modern food processing technologies that have been applied with tumbling technology mainly include ultrasonic, aerated pressure, and pulsed vacuum technologies. In short, the application of tumbling technology is mainly focused on meat product quality improvement and quality and safety control.
2020, Vol. 34 
