THE EFFECT OF SIMULATED TRANSPORT OF FRESH MEATS ON THEIR WATER-HOLDING CAPACITY AS ASSESSED BY VARIOUS METHODS

This study was designed to establish the effects of transport vibratio ns on the water-holding capacity of fresh non-stimulated veal and pork and electrically - and non-stimulated beef. Furthermore, drip product ion was followed during storage by var iota methods which were compare d for their suitability in industrial practice and scientific research . During storage, the amount of drip increased, whilst the rate of dri p formation decreased. Filter paper wetness measured at I day post mor tem was positively correlated with drip lost over a period of 2 weeks of refrigerated storage in poly-ethylene bags (method Il and poly-prop ylene containers (method 2). This suggests that the filter paper wetne ss rest may be useful to predict drip loss of stored meat. Simulated t ransport did not result in higher drip losses, although a significant increase in filter paper wetness from the fresh cut surface of veal an d pork was found, suggesting that transport affects the initial rate o f drip production, but not the total amount of drip. In beef, transpor t simulation resulted in an increase in filter paper wetness from the surface of electrically-stimulated meat, stored for I or 2 weeks, indi cating that fluid loss was elevated due to transport vibrations. Howev er, this effect seemed to be related to the intrinsic water-holding ca pacity of the sample: meat with a low intrinsic water-holding capacity seemed to be more sensitive to transport vibrations than meat with a high intrinsic water-holding capacity. (C) 1997 Elserier Science Ltd.