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==Drip loss== |
==Drip loss== |
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Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.<ref name="Guo2017">{{cite journal |last1=Guo |first1=B. |last2=Dalrymple |first2=B.P. |title=Transcriptomics of Meat Quality |journal=New Aspects of Meat Quality |date=2017 |pages=259–320 |doi=10.1016/B978-0-08-100593-4.00012-6|isbn=978-0-08-100593-4 }}</ref> Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.<ref name="Guo2017"/>Drip loss is in part governed by the [[water holding capacity of meat]].<ref>{{cite journal |last1=Pettersen |first1=MK |last2=Nilsen-Nygaard |first2=J |last3=Hansen |first3=AÅ |last4=Carlehög |first4=M |last5=Liland |first5=KH |title=Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. |journal=Foods (Basel, Switzerland) |date=10 June 2021 |volume=10 |issue=6 |page=1340 |doi=10.3390/foods10061340 |doi-access=free |pmid=34200694|pmc=8229185 }}</ref> |
Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.<ref name="Guo2017">{{cite journal |last1=Guo |first1=B. |last2=Dalrymple |first2=B.P. |title=Transcriptomics of Meat Quality |journal=New Aspects of Meat Quality |date=2017 |pages=259–320 |doi=10.1016/B978-0-08-100593-4.00012-6|isbn=978-0-08-100593-4 }}</ref> Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.<ref name="Guo2017"/> Drip loss is in part governed by the [[water holding capacity of meat]].<ref>{{cite journal |last1=Pettersen |first1=MK |last2=Nilsen-Nygaard |first2=J |last3=Hansen |first3=AÅ |last4=Carlehög |first4=M |last5=Liland |first5=KH |title=Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. |journal=Foods (Basel, Switzerland) |date=10 June 2021 |volume=10 |issue=6 |page=1340 |doi=10.3390/foods10061340 |doi-access=free |pmid=34200694|pmc=8229185 }}</ref> |
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==See also== |
==See also== |
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Meat science is the study of meat, including its production, preparation and preservation.[1] Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells.[2]
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]
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