Meat science
(Redirected from Drip loss)
Meat science is the study of meat, including its production, preparation and preservation.[1] Some meat scientists are studying methods of producing artificial meat such 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 the water holding capacity of meat.[4]
See also
[edit]References
[edit]- â Fidel Toldra, ed. (2017), Lawrie's Meat Science, Woodhead, ISBNÂ 9780081006979
- â "A Meaty Question", The Economist, 21 September 2006
- 1 2 Guo, B.; Dalrymple, B.P. (2017). "Transcriptomics of Meat Quality". New Aspects of Meat Quality: 259â320. doi:10.1016/B978-0-08-100593-4.00012-6. ISBNÂ 978-0-08-100593-4.
{{cite journal}}: CS1 maint: periodical has ISBN (link) - â Pettersen, MK; Nilsen-Nygaard, J; Hansen, AĂ ; CarlehĂśg, 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. PMCÂ 8229185. PMIDÂ 34200694.
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