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Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. [ 1 ] [ 2 ] The WHC characteristic corresponds to meat juiciness and meat tenderness .
The speed of decomposition depends on several factors, including ambient humidity, temperature, and the presence of pathogens. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling. Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning.
Meat production is considered one of the prime factors contributing to the current biodiversity loss crisis. [ 154 ] [ 155 ] [ 156 ] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services found that industrial agriculture and overfishing are the primary drivers of the extinction, with the meat and dairy industries having ...
Water potential quantifies the tendency of water to move from one area to another due to osmosis, gravity, mechanical pressure and matrix effects such as capillary action (which is caused by surface tension). The concept of water potential has proved useful in understanding and computing water movement within plants, animals, and soil.
The potato processing industry or potato processing market refers to the sector involved in transforming potatoes into various food products and by-products through different manufacturing processes. This industry plays a crucial role in meeting the global demand for potato-based foods, such as potato chips , french fries , mashed potatoes ...
For cell disintegration purposes especially potato processors show great interest in PEF technology as an efficient alternative for their preheaters. Potato applications are already operational in the US and Canada. There are also commercial PEF potato applications in various countries in Europe, as well as in Australia, India, and China.
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]
Other factors such as changes in osmotic pressure, protoplasmic contraction and increase in cellular permeability have been observed to affect this response. It has also been recorded that turgor pressure is different in the upper and lower pulvinar cells of the plant, and the movement of potassium and calcium ions throughout the cells cause ...