Measuring water holding capacity in poultry meat
ABSTRACT: In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measur...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-05-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124001561 |
| _version_ | 1797249204643430400 |
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| author | Shai Barbut |
| author_facet | Shai Barbut |
| author_sort | Shai Barbut |
| collection | DOAJ |
| description | ABSTRACT: In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750–30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups. |
| first_indexed | 2024-04-24T20:26:46Z |
| format | Article |
| id | doaj.art-4681b911818c4cd2ae3b44e22ffe453f |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-04-24T20:26:46Z |
| publishDate | 2024-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-4681b911818c4cd2ae3b44e22ffe453f2024-03-22T05:38:25ZengElsevierPoultry Science0032-57912024-05-011035103577Measuring water holding capacity in poultry meatShai Barbut0Corresponding author:; Department of Food Science, University of Guelph, Ontario, N1G 2W1, CanadaABSTRACT: In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750–30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.http://www.sciencedirect.com/science/article/pii/S0032579124001561cooking lossmeat proteinmethodwater holding capacitywater binding |
| spellingShingle | Shai Barbut Measuring water holding capacity in poultry meat Poultry Science cooking loss meat protein method water holding capacity water binding |
| title | Measuring water holding capacity in poultry meat |
| title_full | Measuring water holding capacity in poultry meat |
| title_fullStr | Measuring water holding capacity in poultry meat |
| title_full_unstemmed | Measuring water holding capacity in poultry meat |
| title_short | Measuring water holding capacity in poultry meat |
| title_sort | measuring water holding capacity in poultry meat |
| topic | cooking loss meat protein method water holding capacity water binding |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124001561 |
| work_keys_str_mv | AT shaibarbut measuringwaterholdingcapacityinpoultrymeat |