Meat science

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

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]

References

^Fidel Toldra, ed. (2017),Lawrie's Meat Science,Woodhead,ISBN 9780081006979
^"A Meaty Question",The Economist,21 September 2006
^^a ^bGuo, 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.ISBN 978-0-08-100593-4.
^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.PMID 34200694.

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[Lawrie-1] Fidel Toldra, ed. (2017),Lawrie's Meat Science,Woodhead,ISBN 9780081006979

[Econ-2] "A Meaty Question",The Economist,21 September 2006

[Guo2017-3] Guo, 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.ISBN 978-0-08-100593-4.

[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.PMID 34200694.

[1]

[2]

[3]

[4]

Drip loss

See also

References