Effect of tumbling on processing of muscle foods: A review

Tumbling is a physical process that imparts mechanical action by lifting the meat to the highest point of rotation in a cylindrical drum and dropping the meat to the lower surface by gravity. Tumblers were initially designed in Europe for development of sectioned and formed meats. The process is being used in meat industry to improve the quality of tough meats and for faster distribution of curing ingredients. The process may be carried for short duration or long duration. Mostly vacuum tumbling is preferred. This paper evaluates the effect of tumbling on physicochemical, proximate and sensory quality of meat and meat products.

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