How do you calculate the water holding capacity of meat?
The areas were measured with a compensating polar planimeter and the WHC was calculated by the following equation: WHC=1-total area-meat film area/meat film area.
What is meat swelling capacity?
Meat Swelling capacity (determines the freshness of meat) Meat swelling capacity increases during spoilage due to protein degradation and penetration of more amount of water in protein matrix.
How is water held in meat?
The majority of water in muscle is held within the structure of the muscle itself, either within the myofibrils, between the myofibrils themselves and between the myofibrils and the cell membrane (sarcolemma), between muscle cells and between muscle bundles (groups of muscle cells).
What is the water content of meat?
approximately 75% water
Naturally Occurring Moisture Content of Meat and Poultry People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals.
Which has the highest water holding capacity?
The water holding capacity is highest in the clayey soil.
What is the unit of water holding capacity?
The units for the water holding capacity is in inches of available water for plants per foot of soil depth. For example, a Grabe Loam in Cochise county holds 1.7 inches of available water for plants in the first foot of soil. This soil holds more water than this but not all of it is available to plants.
What is water holding capacity of proteins?
Water holding capacity (WHC) is the ability of proteins to prevent water from being released or expelled from their three-dimensional structure (Hermansson, 1986; Zayas, 1997b). WHC plays an important role in developing food texture, especially in comminuted meat products and baked dough (Zayas, 1997b).
What affects water holding capacity?
The amount of organic matter in the soil also affects water holding capacity to a degree. Water Holding Capacity is the ability of a certain soil texture to physically hold water against the force of gravity. It does this by soil particles holding water molecules by the force of cohesion.
What is the value of available water in fresh meat?
about 75% water
Meat naturally contains about 75% water, but can vary depending on the cut.
Why is there so much water in beef?
As meat ages and is handled or cut, proteins lose their ability to hold onto water. Over time, some water is released and myoglobin flows out with it, giving the liquid a red or pink color.
Is water added to beef?
There is no added water in any fresh, unprocessed beef. Beef is washed during slaughter, but the small amount of water would be absorbed on the surface of the meat, not bound to the protein or inside the tissue and would quickly evaporate or drip out. Beef is often ground while partially frozen.
What is water holding capacity 7?
The water holding capacity is the highest in (a) sandy soil (b) clayey soil (c) loamy soil (d) mixture of sand and loam. Answer: (b) The water holding capacity is the highest in clayey soil.
Which sand has highest water holding capacity?
The water holding capacity is highest in sandy soil clay soil loamy soil or mixture of sand and Loom, so it is highest in clay soil.
What is water holding capacity of protein?
What is water holding capacity of flour?
The moisture of flours was in the range of 9.9–10.5 g/100 g. Greater differences were found in the water holding capacity of the flours. Spelt flour retained the 66.0% of its weight, whereas teff and rye flours retained until 116.2% and 124.8%, respectively.
What is maximum water holding capacity?
The term ‘maximum water holding capacity’ is not a common terminology in water science but usually it refers to the amount of water that a specific soil can hold without loosing it by processes such as drainage.
What is free water in meat?
Free water is water that is held by muscle membranes and capillary action. Processing of meat, such as grinding or comminution damages the muscle membranes and causes the meat to release this free water. Loss of free water from retail cuts is referred to as drip loss or purge.
How much water does it take to produce 1kg of beef?
Earlier research by CSIRO in Australia estimated that it takes 50,000 litres of water to produce 1kg of beef, but only 1,010 litres to produce 1kg of wheat, 2,200 for soybeans and 2,385 for rice. All values discussed so far have been litres per kilogram.
How much water does beef produce?
That’s because meat, especially beef, has a large water footprint — 1,800 gallons of water per pound of beef produced.
Why does beef use so much water?
It takes a lot of grains or grasses to produce and grow these larger animals for meat. And all those grains and grasses take water to grow in turn. So the water footprint of meat is greater, because you’re using products from lower on the food chain to grow something larger.
What is the water holding capacity of meat?
Water holding capacity (WHC) is the ability of food to hold its own or added water during the application of force, pressure, centrifugation, or heating. Water-holding capacity (WHC) of meat and meat products determines the visual acceptability, weight loss, and cook yield as well as sensory traits on consumption.
What is the water-holding capacity of food proteins?
2.3.2 Water-holding capacity of food proteins. Water-holding capacity (WHC) (or water-binding capacity, or water-absorption capacity) is a measure of the total amount of water that can be absorbed per gram of a protein powder. This property is based on the direct interaction of protein molecules with water and other solutes.
Does water holding capacity and drip loss of meat depend on age?
agreed with the reports of Zhang et al. (2010). Water holding capacity and drip loss of the meat had statistically significant association with the age of the animals (p<0.05). This statement is supported by the findings of Kashif et al. (2014) who stated that water holding capacity and drip loss varied (p<0.05)(Table 4).
How does the pH of meat affect its water holding capacity?
The pH that is attained after the muscle is in rigor has an influence on the water-holding capacity (drip loss) of meat. Meat that has a very high ultimate pH (i.e. > 6.3) tends to be dark in color and the surface of the meat appears relatively dry. This dark, firm and dry product has a very high water-holding capacity.