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 edit
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]
See also edit
References edit
- ^ 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 (Basel, Switzerland). 10 (6): 1340. doi:10.3390/foods10061340. PMC 8229185. PMID 34200694.
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