A central composite rotatable design of three factors was applied to optimize three vacuum tumbling parameters including roller vacuity,total tumbling time and brine concentration on best sensory quality and relatively small shear stress for Tong-an Sealed Meat,a traditional South-Fujian food. It was shown that all the parameters studied had significant effects on shear stress and sensory quality of the food. The optimum conditions for roller vacuity,total tumbling time and brine concentration were 53 k Pa,...
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