Effect of Tumbling Conditions on the Tendinous and Tenderness Index of Chicken Leg Meat

This article presents the results of effect chicken leg meat tumbling parameters on its texture, as assessed by tendinous-tenderness index KZ-S, where value KZ-S = 1 means maximum tendinous—no tenderness and 0 no tendinous—maximum tenderness. The was performed in an agitator-tilt tumbler. variable factors process were temperature (T), time (τ), rotational speed (ω) angle tumbler drum inclination (α). texture tested using universal testing machine TMS-Pro with a Warner–Bratzler knife. study described second-degree polynomial correlation functions couplings presented form diagrams. favorable reduction tendinous favor is most significantly influenced massage. optimal for obtained α 45° duration τ 50 min. For such parameters, 0.25 (reduced tendons). It unfavorable, whereas massage at T °C, compared to higher lower temperatures massaging. agitator ω depends temperature. research showed that effects loss tenderness, determined are condition high tank (α > 45°), low (ω < 12 [1/min]), longer (τ min) different from °C.