Results (
Thai) 1:
[Copy]Copied!
Lean fresh meat has a water content of approximately 70%.One of the major challenges of meat processing is concernedwith preventing loss of liquid from lean meat tissue duringstorage. When meat is cut, a red solution of proteins that isknown as drip (or weep or purge) oozes from the cutsurfaces. For primals, the volume of drip produced in the first48 hours or so after boning is typically quoted to be about 1 to10 mL per kg of meat (0.1 to 1%), while for steaks or chops; itcan be 10 times greater.In meat that is stored for extended periods (e.g. vacuumpackagedprimals), the drip loss gradually increases withtime. A ‘normal’ amount of drip in commercial vacuum packs
Being translated, please wait..
