Lan-Lan Wei

Mechanistic insights into structural reorganization and quality formation of starch coated pork tenderloin under mechanical pounding.

Pork tenderloin slices subjected to graded pounding were used to clarify how mechanical treatment influences structural reorganization, quality formation, and in vitro digestibility. Moderate pounding, particularly for 120 s, reduced hardness and chewiness while improving water-holding capacity and tenderness. Low-fiel...