@article{YU2022, 
author = {Qiuying YU and Honglei ZHAO and Jingyao CHANG and Baohua KONG and Qian LIU},
title = {Progress in the Application of New Tumbling Technologies in Meat Processing},
year = {2022},
journal = {Food Science},
volume = {43},
number = {17},
pages = {380-388},
keywords = {new tumbling technologies, processing efficiency, meat products, quality},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210804-052},
doi = {10.7506/spkx1002-6630-20210804-052},
abstract = {Tumbling technology is widely used in the processing of meat products, which plays an important role in tenderizing raw meat, improving curing efficiency, reducing cooking losses, and improving product quality. However, the application of conventional tumbling technology is affected by many factors (such as temperature, time, speed, method, and vacuum degree), thereby affecting product quality. With the emergence of new food processing technologies, their combination with traditional tumbling technology can improve the application efficiency of tumbling in meat processing. Based on previous studies, this article systematically reviews the integration of new food processing technologies and traditional tumbling technology, as well as the application of new tumbling technologies in meat processing, which will hopefully provide theoretical and technical guidance for the application and development of new tumbling technologies.}
}