• Source: Meat science

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.




Drip loss


Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat. Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken. Drip loss is in part governed by the water holding capacity of meat.




See also


Flavorist




References

Kata Kunci Pencarian:

• Daging kultur
• Daging
• Cangkang telur
• Karbon monoksida
• Penyembelihan hewan
• Shechita
• Pemmican
• Kreatina
• Garam sendawa
• Chorizo
• Meat science
• Meat
• Curing (food preservation)
• Cultured meat
• Goat meat
• Meat tenderness
• Raw meat
• List of countries by meat consumption
• Kangaroo meat
• Alligator meat