AI Article Synopsis
- The water-holding capacity (WHC) is critical for meat quality, but no precise method exists for measuring it.
- A new filter-paper press method was developed to measure WHC in turkey and pork by assessing water content before and after pressing.
- This study provided a reliable analytical method for calculating WHC, improving the accuracy of measurement and establishing a reference for future meat quality assessments.
Article Abstract
The water-holding capacity (WHC) of meat affects its characteristics and is a crucial criterion for assessing meat quality. However, there is no precise analytical method for determining meat WHC. This study aimed to develop a precise and widely applicable method to determine the WHC of turkey and pork samples. A filter-paper press method was used to present WHC as water content (%) before and after pressing (WHC) or water content (%) after pressing relative to the fat-free dry matter components of the tested meat (WHC). In cases where pressing released both fat and muscle juice, procedures to calculate WHC or WHC were applied. This increased the precision of WHC values calculated using formulas 1 and 3 (for WHC and WHC values, respectively). Expressing WHC as WHC ensured absolute precision in determining WHC. This study successfully developed a reference analytical method for accurately determining meat WHC.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2021.129727 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!