Abstract
Our previous studies suggested the need to study absorption and evaporation of water from meat during cleaning with water sprays. This article describes the effects of type of meat surface, line pressure, size and configuration of nozzle, and speed of meat travel past the nozzle on water absorption and percent shrinkage after 24 h. Cut meat surfaces had a higher percent gain and lower percent shrinkage than did uncut surfaces. Pressure had no significant effect on percent shrinkage. Solid stream nozzles caused a higher percent gain and a lower percent shrinkage than did flat fan nozzles. As the size of the nozzle was increased, the percent gain increased and the percent shrinkage decreased. The slowest speed of meat travel past the nozzles (5 cm/s) caused the highest percent gain in weight.
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