Meat science is the study of meat, including its production, preparation and preservation. Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells.
economist.comDrip 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.4 Drip loss is in part governed by the water holding capacity of meat.5
See also
References
Fidel Toldra, ed. (2017), Lawrie's Meat Science, Woodhead, ISBN 9780081006979 9780081006979 ↩
"A Meaty Question", The Economist, 21 September 2006 http://www.economist.com/node/7904194 ↩
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. 978-0-08-100593-4 ↩
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. 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. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229185 ↩