Meat science
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(Redirected fromDrip loss)
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Meat scienceis the study ofmeat,including its production, preparation and preservation.[1]Some meat scientists are studying methods of producingartificial meatsuch as cultures of muscle cells.[2]
Drip loss
[edit]Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.[3]Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.[3]Drip loss is in part governed by thewater holding capacity of meat.[4]
See also
[edit]References
[edit]- ^Fidel Toldra, ed. (2017),Lawrie's Meat Science,Woodhead,ISBN9780081006979
- ^"A Meaty Question",The Economist,21 September 2006
- ^abGuo, B.; Dalrymple, B.P. (2017). "Transcriptomics of Meat Quality".New Aspects of Meat Quality:259–320.doi:10.1016/B978-0-08-100593-4.00012-6.ISBN978-0-08-100593-4.
- ^Pettersen, MK; Nilsen-Nygaard, J; Hansen, AÅ; Carlehög, M; Liland, KH (10 June 2021)."Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets".Foods.10(6): 1340.doi:10.3390/foods10061340.PMC8229185.PMID34200694.