Water-Holding Capacity of Fresh Meat Author

@inproceedings{HuffLonergan2006WaterHoldingCO,
  title={Water-Holding Capacity of Fresh Meat Author},
  author={Elisabeth J. Huff-Lonergan},
  year={2006}
}
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is influenced by both the pH of the tissue and by the amount of space in the muscle cell and particularly… CONTINUE READING

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