Furthermore, recent research indicates that whc is an important property for digestion and satiety of. Emulsification capacity had significant positive correlations with ph 0. Assessment of different methods for determining the. The visual appearance and waterholding capacity whc of meat are very. Water content of meats, determination of waterholding capacity of.
Hamm and grau has been the method uses filter paper. Meat quality of pork especially muscle ph and water holding capacity is an important quality trait for the meat processing industry and consumer. On the water holding capacity of ground lean meat 335 the ph values were determined by the use of a glass electrode ph meter. Genetic aspects concerning drip loss and waterholding. A technique for predicting waterholding capacity in early.
Assessment of different methods for determining the capacity. Cie lch color space showed a closer relationship to the subjective color score. Expression of filter paper whc can be confusing, for example. Introduction in the past decades, worldwide poultry meat production and consumption have increased rapidly and, in many parts of the world, per capita consumption of poultry meat will. Reducing erosion rates will preserve the most fertile soil with higher water holding capacity for future crop production. Quality indicators of chicken broiler raw and cooked meat. The particles did swell for 24 h in the same way as described for the sc. Water holding capacity of meat is defined as the ability of the postmortem muscle meat to retain water even though external pressures e.
Waterholding capacity of fresh meat pork information gateway. It was reported that water holding capacity was least in meat from singed carcasses, while those of scalded and. The mechanism by which drip or purge is lost from meat is. Some observations on the waterholding capacity of ground. Waterholding 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. Texture measurements of products with meat byproducts and. Meat quality of pork especially muscle ph and waterholding capacity is an important quality trait for the meat processing industry and consumer.
Unacceptable waterholding capacity costs the meat industry millions of dollars annually. The samples were taken from longissimus dorsi muscle to evaluate the ph. This water holding capacity whc relates to many sensory, health, nutritional and convenience properties. Whc is defined as the ability of meat and meat products to bind water pearce et al. The structural basis of the waterholding, appearance and. Marination and waterholding capacity of broiler meat. Factors affecting the water holding capacity of red meat. Lowering water binding capacity of meat because of the low content of hydrophilic and charged amino acids.
Prediction of waterholding capacity and composition of. The effect of sodium bicarbonate on the waterholding of. The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. Factors affecting water holding capacity and texture in. Water holding capacity is the ability of meat to retain its own or added water during application of external forces such as cutting, heating, grinding, or pressing judge et al. Effects of high pressure on ph, waterbinding capacity and. The relationship between muscle ph and waterholding capacity. Post mortem storage of muscle at various temperatures between 0 and 30 c. Furthermore, recent research indicates that whc is an important property for digestion and satiety of foods that are rich in fibre. As observed, treatment t3 recorded the highest percentage in water holding capacity and it reaches 41. This may be cells holding water or the membranes of cells and between cells and the pores of the capillary forces. Incidence and physical properties of pse chicken meat in a commercial processing plant mail address keywords authors arrived. A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. There is controversy regarding the exact meaning of these terms.
Waterholding capacity of fresh meat pork information. Longissimus muscles of pigs n 62, obtained from two meat packing plants, were analyzed for imf content, moisture content, drip loss, cooking loss, and ph. Naturally occurring moisture content of meat and poultry meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. The ratio of meat area to expressed juice area would be low and indicative of a low whc. Pdf on jan 1, 2011, pospiech edward and others published technologies to improve waterholding capacity of meat.
Lonergan department of animal science, iowa state university, ames, ia 50011, usa abstract unacceptable waterholding capacity costs the meat industry millions of dollars annually. Rheological properties, waterholding and oilbinding. A number of preand postmortem factors influence the water holding capacity whc of meat. Water holding capacity whc the ability of meat to retain its inherent moisture even. Some methods to predict water holding capacity use gravity, centrifugation, and other external. The muscle is approximately 75% water although different cuts may have more or less water and 20% protein, with the. Influence of post mortem changes in bovine muscle on the waterholding capacity of beef. Getting a grip on water holding capacity new food magazine. Specific usda the muscle of cattle, pigs, sheep, and goats. Processing of meat is necessary in order to store and prepare meat. Methods measuring water absorption and methods that measure water retention. The type of muscle proteins primarily responsible for whc and marinade pickupretention are the myofibrillar or structural proteins actin, myosin and the combined. The interaction of proteins with water has been expressed interchangeably by using the following terms.
Waterbinding capacity or waterholding ability of foods. Current methods used to estimate water holding capacity of postmortem pm muscle by means of measuring drip loss are timeconsuming offer and trinick, 1983. Pdf evaluation of pork meat quality by using water holding. If chilling is done in the proper way, the influence on whc remains small.
The role of postmortem biochemical and structural changes elisabeth hu. Evaluating waterfat binding and colour the science of poultry. Waterholding capacity of fresh meat amazon web services. Alfonso totosaus electrical charge having more hydrophiliclypophilic groups within structure, increasing the lipidwater interaction akta and genccelep 2006. Waterbinding capacity or water holding capacity food. Effects of marinating ingredients on physicochemical.
Waterholding capacity of fresh meat hogs, pigs, and pork. Lonergan department of animal science, iowa state university, ames, ia 50011, usa abstract unacceptable water holding capacity costs the meat industry millions of dollars annually. The smaller inter ring is the pressed meat ring and the larger, outer circle is the boundary of fluid expressed from the meat at a given force. Poultry meat, processing, ingredients, water holding capacity, texture. Pdf measurements of waterholding capacity and color. Later, ezdl method by weighing meat juice container has been suggested for pork. Factors affecting water holding capacity and texture in cooked albacore tuna thunnus alalunga show full item record. The effect of broiler breast meat color on ph, moisture. Pdf technologies to improve waterholding capacity of meat.
There is a great body of evidence that demonstrates a direct effect of ph, ionic strength, and oxidation on the ability of myofibrillar protein and myofibrils and muscle cells to entrap water. Whctrend, an uptodate method to measure water holding capacity in meat. Some methods to predict waterholding capacity use gravity, centrifugation, and other external. University of wisconsinmadison meat science and muscle biology laboratory madison, wi 53706. Oct 22, 2008 one of the most important properties of poultry meat is its ability to bind and retain innate water water holding capacity or whc as well as added water during marination. If the water content becomes too low, plants become. Meat processing after slaughtering and cutting up the animal, the next crucial step is to cool the meat until it is processed further. Methods measuring water absorption and methods that measure water retention are applied for the examination of waterholding. Differences in waterholding properties of milk protein products are frequently ob served and may be due to the nature of the protein and to technological influences. Significant effects of meat source, % salt, % phosphate and % naoh on final ph, % water retention capacity and texture of canned products. The waterbinding capacity wbc or waterholding property is defined as the ability to absorb water and to hold it even after treatment with external forces. Collagen is the major component of the intramuscular connective tissue and plays a key role in determining meat toughness liu et al. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is. Depending on the local circumstances, the meat is transported to the next processing station in either cooled or frozen form.
High levels of nitrates and pesticides in our ground and. There exist, however, no reference unit nor reference procedures for measuring whc which have been adopted in general in meat science or technology. In this work we acquire the proton signal intensity and corresponding. After some compositional and structural characteristics of muscle are outlined, special attention is paid to post mortem muscle physiology and related mechanisms of fluid loss from meat.
The l values of whole raw breast fillets had significant negative correlation coefficients with ground meat ec 0. Pdf the eating quality of meativ waterholding capacity. Peter knight, rob1 n jeacocke, richard almond, tony cousins. Meat samples were cut and divided into two portions. Current methods used to estimate waterholding capacity of postmortem pm muscle by means of measuring drip loss are timeconsuming offer and trinick, 1983. Water holding capacity related to meat quality has previously mostly been studied for sodium chloride and phosphate solutions.
Water holding capacity and swelling water holding capacity was determined in triplicate, using the method applied by thammakiti et al. Determination of waterholding capacity of porcine musculature. Objective and subjective authors personal copy processing plant during grading for meat color. August2010 abstract it is known that pse meat present important functional defects, such as low water holding capacity and ultimate ph, which may compromise the quality of furtherprocessed meat.
One of the most important properties of poultry meat is its ability to bind and retain innate water waterholding capacity or whc as well as added water during marination. Effects of a blend of essential oils and overcrowding stress on the growth performance, meat quality and heat shock protein gene expression of. Waterholding capacity whc of meat and meat products determines the visual acceptability, weight loss and cook yield as well as sensory traits upon consumption. The characteristic of water holding capacity is not trivial. The mechanism of water holding capacity is centered in the proteins and structures that bind and entrap water, specifically the myofibrillar protein. The ability of meat to hold water its own or added water with cutting, mixing, pressing, heating. Waterholding capacity and chemical analyses waterholding capacity was measured as 1 drip loss, whereby the loss of water from a 2. 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.
Global soil texture and derived waterholding capacities. Due to a small amount of sample available for the analysis, the method is modified in this work by decreasing the sample mass and water volume five times. The water binding capacity wbc or water holding property is defined as the ability to absorb water and to hold it even after treatment with external forces. Introduction in the past decades, worldwide poultry meat production and consumption have increased rapidly and, in many parts of the world, per capita consumption of poultry meat will continue to grow. Meat and filter papers from a press method for whc. Pearson correlation coefficients between meat quality characteristics.
Waterholding capacity index the waterholding capacity index of meat samples was determined according to a modified method of zheng et al. One of the main functions of soil is to store moisture and supply it to plants between rainfalls or irrigations. Water absorption capacity wac or water holding capacity whc consists of adding water or an aqueous solution to material, followed by centrifugation and quantification of the water retained by the pelleted material in the centrifuge tube damoradan et al. The eating quality of meativ waterholding capacity and. However, it is the quality of collagen, which gives toughness to meat coro et al. On the waterholdingcapacity of ground lean meat 335 the ph values were determined by the use of a glass electrode ph meter. Waterholding capacity of meat is defined as the ability of the postmortem muscle meat to retain water even though external pressures e. A simplified method for determining water holding capacity of the method was developed by drs. Water holding capacity whc is among the most important quality traits of meat. Muscle protein solubility is one of the factors influencing properties of water retention in the muscles and eventually affects meat quality. May 24, 2017 lowering water binding capacity of meat because of the low content of hydrophilic and charged amino acids. One of the most prevalent pork quality issues is unacceptably high moisture loss often. But, depending on the properties of the meat and how it is treated.
Final ph of meat byproduct and msc mixtures, 76 table 3. Genetic aspects concerning drip loss and waterholding capacity of porcine meat. The complexity of the water holding capacity of meat is determined by its complex structure. Pse classes of meat have very poor waterholding capacity whc and a. On other hand, in restructured meat products, like ground beef patties, pork nuggets or lowfat porkcrumbles, the addition of modified pregelati. Unacceptable water holding capacity costs the meat industry millions of dollars annually. Relationship between waterholding capacity and intramuscular fat. Water retention capacity % for meat byproducts and msc. Waterholding capacity is the ability of muscle to retain naturally occurring moisture. The aim of this study was to investigate the relationship between muscle ph and waterholding capacity in pork. The effect of sodium bicarbonate on the waterholding of pork. Water holding capacity is the ability of muscle to retain naturally occurring moisture. Waterholding of heat lean meat iitijlediately after slaughter contains about 751 water. The role of postmortem biochemical and structural changes.
Pearson correlation coefficients between meat quality characteristics 34. Chemical and physical properties of meat bohat ala. Waterholding capacity and swelling waterholding capacity was determined in triplicate, using the method applied by thammakiti et al. Pdf technologies to improve waterholding capacity of. In principle, water holding capacity whc is defined as the ability of meat to hold all or part of its own water. Such water can be expressed deleteby pressing the button. 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. Water holding capacity is the ability of meat to retain its naturally occurring water during application of external force dennis, 2002. For example, whc is a measure of the juiciness of foods like meat. Waterholding capacity whc of postmortem porcine musculature is an. Sodium alginate sa could improve the water holding capacity whc and textural properties of asianaust.
In principle, waterholding capacity whc is defined as the ability of meat to hold all or part of its own water. However, limited progress has been made toward understanding the. The aim of this study was to investigate the relationship between muscle ph and water holding capacity in pork. The relationship between muscle ph and waterholding. Water holding capacity whc of meat and meat products determines the visual acceptability, weight loss and cook yield as well as sensory traits upon consumption. To apply these external forces, a laboratory centrifuge was used. Evaporation from the soil surface, transpiration by plants and deep percolation combine to reduce soil moisture status between water applications.
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