Abstract
Four different water-binding parameters of several red meat cuts, used in emulsion-type meat products, were examined. Data for absorbed moisture and 1 percent brine and retained moisture and 1 percent brine after cooking were correlated with the amount of free moisture (exudate) found in vacuum packaged wieners produced from the meat cuts. Equations to predict exudate are presented for each water-binding parameter. Simple methods for measuring these parameters are also presented and discussed relative to their potential use in computer formulation of emulsion-type meat products.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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