✦ LIBER ✦
Use of a centrifuging method to measure the drip of pork longissimus dorsi slices before and after freezing and thawing
✍ Scribed by Ian F. Penny
- Publisher
- John Wiley and Sons
- Year
- 1975
- Tongue
- English
- Weight
- 600 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
A method has been developed in which the drip from post‐mortem muscle is removed by centrifuging in tubes fitted with perforated teflon discs. Measurement of a number of samples showed that the weight lost after 1 1/2 h centrifuging correlated with the free drip of slices from the same muscle. There was also a good correlation between the free and centrifuged drip from frozen muscle slices. Thus the centrifuging method measures parameters which influence the water holding capacity of meat and offers a means of assaying, more quickly, the potential drip loss in meat slices both before and after freezing.