Ockerman H W, Organisciak C S
Animal Science Department, The Ohio State University, Columbus, Ohio 43210 and The Ohio Agricultural Research and Development Center Wooster, Ohio 44691.
J Food Prot. 1978 Mar;41(3):178-181. doi: 10.4315/0362-028X-41.3.178.
Tumbling action and time of tumbling both increased the migration of individual cure components of sodium chloride, dextrose, sodium nitrite as well as the average brine (average migration of these components) in porcine tissue. In most instances the difference became apparent after 3 or 4 h (tumbled 10 min/h) of treatment and remained significantly (P < .05) different during the remainder of the 18-h treatment period.
翻滚动作和翻滚时间均增加了猪组织中氯化钠、葡萄糖、亚硝酸钠等单个腌制成分以及平均盐水（这些成分的平均迁移量）的迁移。在大多数情况下，处理3或4小时（每小时翻滚10分钟）后差异变得明显，并且在18小时处理期的剩余时间内仍保持显著（P <.05）差异。
