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Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1] Tenderness can be ...
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 .
Meat quality issues cost the pork industry $200 million annually in the US. Of this total, the incidence of PSE meat accounts for a decline in profits by approximately $0.90 per pig. [11] In 2005, the incidence of PSE meat on the market in the United States was found to be 3.4%, significantly less than during a similar survey three years ...
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]
The word meat comes from the Old English word mete, meaning food in general.In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal, other edible organs such as liver and kidney. [1]
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 ...
The introduction of myogenic regulatory factors, growth factors, or other gene products into muscle cells may increase production over that of conventional meat. [ 209 ] To avoid the use of any animal products, the use of photosynthetic algae and cyanobacteria has been proposed to produce the main ingredients for the culture media, as opposed ...
The ascent of sap in the xylem tissue of plants is the upward movement of water and minerals from the root to the aerial parts of the plant. The conducting cells in xylem are typically non-living and include, in various groups of plants, vessel members and tracheids.