How does water holding capacity affect meat quality?
Water-holding capacity of meat can also influence processing characteristics. Meat with low water water-holding capacity often tends to produce inferior processed products. Early postmortem biochemical and biophysical processes contribute to the development of water-holding capacity.
What is the role of water holding capacity in meat processing?
Water-holding capacity (WHC) of meat and meat products determines the visual acceptability, weight loss, and cook yield as well as sensory traits on consumption. WHC is defined, and the muscle structure and protein influences on WHC of raw and cooked muscle are described.
What factors affect water holding capacity?
In addition, several factors related to cooking (such as cooking techniques, cooking temperature, cooking rates, endpoint temperature, etc.) and cooling (such as cooling methods, cooling rates, etc.) processes of the final meat products also greatly influence the WHC of the product.
What salt is added to meat the water holding capacity of the meat increases because?
Sodium tripolyphosphate is alkaline in nature and its addition to meat and meat products increases the water holding capacity due to muscle protein extraction and by shifting the pH of muscle away from isoelectric point (Puolanne et al., 2001; Young et al., 2005).
What does high water holding capacity mean?
Simply defined soil water holding capacity is the amount of water that a given soil can hold for crop use. The larger the surface area the easier it is for the soil to hold onto water so it has a higher water holding capacity. Sand in contrast has large particle sizes which results in smaller surface area.
What increases the water holding capacity and make beef less juicy when cooked?
High meat pH increases water holding capacity and makes beef less juicy when cooked.
What is the pH of meat?
Introduction. Fresh meat must have a pH value in the range of 5.5 to 6.2. During temporary storage, especially when it is not properly preserved, the fresh meat will turn rancid and have a pH value below 5.3.
What is water holding capacity of food?
The water holding capacity (WHC) of foods can be defined as the ability to hold its own and added water during the application of forces, pressing, centrifugation, or heating. It is one of the hydration properties that determine applications of proteins in food systems.
How do you measure the water holding capacity of meat?
The water holding capacity of meat was determined by two fundamentally different principles: Filter paper press method and the water drip loss method. The external force used to drive out the water was the filter paper press method.
Does salt lower the pH of meat?
The combined effect of salt and pH is important in high salt contents and low pH-values. By 2.5% NaCl , where the maximum in water-holding was obtained, raw meat pH has the largest effect, but in low NaCl contents, below 1.0%, only a minor effect in pH-values below 5.9, and above that, almost no effect.
Why is water added to processed meats?
Water helps to disburse dry ingredients and protein extracted during mixing, as well as acting as a solvent to dissolve or suspend phosphates, salt, curing compounds and other ingredients into solution. Lastly, water, specifically cold water and ice, can drastically affect the temperature of the meat during processing.
What factors affect the soil’s moisture holding capacity and why?
- Soil Quality Indicators.
- Available Water Capacity.
- Available water capacity is the maximum amount of plant available water a soil can provide.
- Factors Affecting.
- Inherent – Available water capacity is affected by soil.
- texture, presence and abundance of rock fragments, and soil depth and layers.
How does water-holding capacity affect meat quality?
Meat with low water water-holding capacity often tends to produce inferior processed products. Early postmortem biochemical and biophysical processes contribute to the development of water-holding capacity.
What are the characteristics of high pH meat?
In addition to the unacceptable eating quality, high pH meat has the following features: • It is often known as dark cutting meat, as it generally has a purple appearance rather than the consumer preferred bright red colour. • A coarse texture.
How do pH and pH affect water-holding capacity?
Therefore, it is critical that all levels of the industry understand how these factors can interact to affect water-holding capacity. Accelerated pH decline and low ultimate pH are related to the development of low water-holding capacity and unacceptably high purge loss.
How do rest periods between transport and slaughter affect the pH?
Verdijk (69) showed that a rest period between transport and slaughter may decrease the rate at which the pH decreases after death in Dutch Landrace pigs and thus increases the water-holding capacity of the meat. The prevalence of PSE meat may also be reduced by