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THE WATER BINDING OF MEAT.

Author(s) : HONIKEL K. O.

Type of article: Article

Summary

WATER BINDING CAPACITY (WBC) IS DIFFICULT TO MEASURE AS WATER IS RETAINED IN MEAT WITH DIFFERENT DEGREES OF FIRMNESS. MEASURED RESULTS ARE THEREFORE ONLY COMPARABLE IF THEY ARE OBTAINED BY THE SAME METHOD. IT IS POSSIBLE TO COMPARE THE RESULTS FROM DIFFERENT METHODS. WHEN DETERMINING THE JUICE-HOLDING CAPACITY OF FRESH MEAT THE MOST SUITABLE METHOD IS TO DETERMINE DRIP LOSS, WHEREAS THE WBC OF HEAT-TREATED MEAT IS BEST DETERMINED BY FINDING THE COOKING LOSS UNDER THE TEMPERATURE/TIME CONDITIONS APPROPRIATE. THE PROPERTIES IMPORTANT TO THE PROCESSING OF MEAT INTO MEAT PRODUCTS CANNOT BE ASSESSED BY EITHER OF THE METHODS MENTIONED.

Details

  • Original title: THE WATER BINDING OF MEAT.
  • Record ID : 1988-1063
  • Languages: English
  • Source: Fleischwirtschaft - vol. 67 - n. 9
  • Publication date: 1987/09
  • Document available for consultation in the library of the IIR headquarters only.

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