Szmańko Tadeusz, Lesiów Tomasz, Górecka Justyna
Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw 50-375, Poland.
Department of Agroengineering and Quality Analysis, Wroclaw University of Economics and Business, Wroclaw 35-345, Poland.
Food Chem. 2021 Mar 29;357:129727. doi: 10.1016/j.foodchem.2021.129727.
The water-holding capacity (WHC) of meat affects its characteristics and is a crucial criterion for assessing meat quality. However, there is no precise analytical method for determining meat WHC. This study aimed to develop a precise and widely applicable method to determine the WHC of turkey and pork samples. A filter-paper press method was used to present WHC as water content (%) before and after pressing (WHC) or water content (%) after pressing relative to the fat-free dry matter components of the tested meat (WHC). In cases where pressing released both fat and muscle juice, procedures to calculate WHC or WHC were applied. This increased the precision of WHC values calculated using formulas 1 and 3 (for WHC and WHC values, respectively). Expressing WHC as WHC ensured absolute precision in determining WHC. This study successfully developed a reference analytical method for accurately determining meat WHC.
肉的持水能力（WHC）会影响其特性，是评估肉质的关键标准。然而，目前尚无精确的分析方法来测定肉的WHC。本研究旨在开发一种精确且广泛适用的方法来测定火鸡和猪肉样品的WHC。采用滤纸压榨法将WHC表示为压榨前后的含水量（%）（WHC）或相对于受试肉的无脂干物质成分的压榨后含水量（%）（WHC）。在压榨同时释放出脂肪和肌肉汁液的情况下，应用计算WHC或WHC的程序。这提高了使用公式1和3（分别用于计算WHC和WHC值）所计算出的WHC值的精度。将WHC表示为WHC可确保在测定WHC时具有绝对精度。本研究成功开发出一种用于准确测定肉WHC的参考分析方法。
