The effect of a massaging time (0, 2, 4, 6, 8 and 12 hours) and drum speeds (5 and 20 rpm) on the texture and thermal drip changes in selected pork and turkey muscles were studied. The massaging resulted in a reduction of the maximum force, work ratio, and the thermal drip magnitude in the muscles. The dynamics and magnitude of changes in parameters under analysis depended on the muscle type, the drum speeds, and the massaging time. A comparison of the four massaged muscles proved that the SM and PM muscles required a shorter massaging time than the ZMU and BF muscles. It was stated that if the muscles were too long massaged and/or a higher drum speed was applied, they were over-massaged.
pork meat, turkey meat, texture, plastification