Abstract:In order to investigate the mechanism of vacuum tumbling on the meat quality of dry-cured goose during processing. We used diferent vacuum tumbling times of 0 (control, CK), 15 (T1), 30 (T2), 60 (T3) and 90 (T4) minutes to study the change of physicochemical indexes of proteolytic activities, lipid oxidation, color and non-protein nitrogen (NPN) contents. The results showed that there were higher cathepsin B, calpain and caspase-3 activities and NPN contents in T3 compared with T1 at the 4 d of air drying; there were higher cathepsin B and caspase-3 activities and NPN contents in T3 compared with T1 and CK at the 7 days of air drying; there were higher TBARS values in T4 compared with T1, T2, T3 and CK at the 4 and 7 days of air drying; there were higher L* and b* values in T3 and T4 compared with CK, T1 and T2 at the 4 days of air drying; there was higher a* value in T3 compared with T4 and CK at the 4 days of air drying; there was no significant difference of a* and b* values in tumbling groups and CK at the 7 days of air drying. In conclusion, the tumbling process for 60 minutes was considered as the optimal and potential parameter to improve the quality of dry-cured goose products in the future in factory. This study could provide a reference basis of the effect of vacuum tumbling technology on the protein degradation, lipid oxidation and macroscopic quality of meat products.