Meat science

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

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]

References

^ Fidel Toldra, ed. (2017), Lawrie's Meat Science, Woodhead, ISBN 9780081006979
^ "A Meaty Question", The Economist, 21 September 2006
^ ^a ^b 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.
^ 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. PMC 8229185. 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. PMC 8229185. PMID 34200694.

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[2]

[3]

[4]

Drip loss

See also

References