Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat

doi:10.7506/spkx1002-6630-201518009

Abstract

Abstract:

In order to optimize the vacuum tumbling process of rabbit meat, the effects of tumbling distance, marinade/
meat ratio and compound phosphate/meat ratio on marinade absorption rate and final product yield were researched by the
combined use of single factor experiments and response surface methodology based on Box-Behnken design. The results
showed that the optimal tumbling process was obtained at tumbling distance of 351 m, marinade/meat ratio of 38%, and
compound phosphate/meat ratio of 0.37%. Under these conditions, marinade absorption percentage was 31.97% and final
product yield was 98.83%.

Key words: rabbit meat, tumbling, Box-Behnken design, response surface methodology

CLC Number:

TS251.54

WANG Zhaoming1, HE Zhifei1,2, YU Li1, HUANG Han1, WANG Shan1, XU Mingyue1, LI Hongjun1,2,*. Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201518009.

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Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat

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