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 inclinatio...