Optical Prediction of Water-Holding Capacity
نویسنده
چکیده
The pH of meat has a strong effect on both light scattering (paleness) and water-holding capacity (WHC), using WHC imprecisely as a general term to describe fluid distribution and retention. Light scattering has many attributes in meat (in relation to wavelength, direction and polarization), and is easier to measure on a routine basis than pH. Thus, the indirect correlation of light scattering with WHC may allow us to predict WHC under industrial conditions, but advances in instrumentation are required before rigorous quality control standards can be imposed. The major problem is the non-linearity of pH effects. Predicting WHC is a lot more difficult than merely grading PSE objectively.
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