ShareWATER BINDING CAPACITY OF MEAT.
[In German. / En allemand.]
Author(s) : HONIKEL K. O.
Type of article: Article
Summary
MEASURED RESULTS ARE ONLY COMPARABLE IF ARRIVED AT BY THE SAME METHOD AND UNDER SIMILAR CONDITIONS. IT IS RECOMMENDED THAT ONE SHOULD USE WHICHEVER METHOD BEST SUITS THE PARTICULAR QUESTION BEING INVESTIGATED. DRIP LOSS MEASUREMENT IS THUS THE MOST SUITABLE WAY OF DETERMINING THE JUICE-HOLDING CAPACITY OF FRESH MEAT, WHILST THE WATER BINDING CAPACITY OF HEAT TREATED MEAT IS BEST DETERMINED BY FINDING OUT WHAT THE COOKING LOSS IS UNDER THE TEMPERATURE/TIME CONDITIONS THAT APPLY TO THE PARTICULAR CASE.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-2249
- Languages: German
- Source: Fleischwirtschaft - vol. 67 - n. 4
- Publication date: 1987/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Measurement; Meat; Water; Water activity
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- Date : 1988
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 100
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USE OF A DIELECTRIC TYPE HYGROMETER TO STUDY TH...
- Author(s) : PHAM Q. T.
- Date : 1985
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 4
- Formats : PDF
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USING THE A WAND PH VALUES TO DIVIDE MEAT PRODU...
- Author(s) : LABOTS H.
- Date : 1981/10
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 10
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MEASUREMENT OF THE WATER ACTIVITY OF DIFFERENT ...
- Author(s) : FERNANDEZ SALGUERO J., LLINARAS M.
- Date : 1983
- Languages : Spanish
- Source: Acta Alimentaria - vol. 20 - n. 141
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Water activity and temperature effects on lipid...
- Author(s) : ARELY-PRADO L., TAYLOR A. J.
- Date : 1995
- Languages : English
- Source: J. Muscle Foods - vol. 6 - n. 4
View record