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MASO-INTERNATIONAL

water-holding capacity of meat

Selected characteristics of fresh meat and influencing factors: a review

Authors: Josef KamenĂ­k
Keywords: colour, myofibrils, pH, tenderness, water-holding capacity of meat

The basic characteristics of meat include its colour, water holding capacity and tenderness. These properties are influenced by the chemical composition of the meat (muscle), the proportions of different types of muscle fibres, the physical and chemical condition of the muscle, and the integrity of the internal structures of muscle fibres. The most important variables … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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