To simplify the measurement of the water-holding capacity (WHC) of meat, a modification to the Grau-Hamm method is proposed. VIA represents sure the best system because it is associated with high repeatability, few variation due to operators and short time. The solution adopted by the BT WHCi instrument was to put a camera on the compression system. In this way the simplification of process is due to immediately application of total load and freezing of image at time=0s and measurement. Every 15s image is frozen and measured until 10min are past. The compression force is always 500N as a scale is connected to the system. In this way is always measured the total area, which is easily distinguishable from the white background. The classical measurement at 10min is obtained subtracting the first total area, which is the meat area, to the last total area, to obtain the Liquid Area. Moreover it is obtained a dynamic measurement of water release in time that was called WHCtrend and the repeatability has a coefficient of variability of 5.6%. This is the residual variability due to the three repetitions for the same sample, comprehensive of the sample preparation and meat variability. The Pearson Correlation Coefficients among Meat Cooking Shrinkage, Cooking Loss and the Cooling Water Loss measured with the MCS protocol, Thawing Loss, Cooking Loss, Dripp Loss, tenderness measured by the Peak and Break with the Warner- Bratzler Shear Force Procedure gave interesting correlations with WHCtrend parameters. It could be possible to replace some classical parameters (CL and DL) to save time and money. The application was tested on different animal types but the solution adopted shows that BT-WHCi also works under very difficult light conditions with very clear meats. Many methods and different operating conditions of Filter Paper Press Method have been published in literature causing confusion to interpret data. Now it will be possible to reassess the Filter Paper Press Method and use it for rapid screening to measure the meat Water Holding Capacity and improve meat quality control.
WHCtrend, a Dynamic Parameter Based on the Filter Paper Press Method to Measure Water Holding Capacity in Meat
BARBERA, Salvatore
2009-01-01
Abstract
To simplify the measurement of the water-holding capacity (WHC) of meat, a modification to the Grau-Hamm method is proposed. VIA represents sure the best system because it is associated with high repeatability, few variation due to operators and short time. The solution adopted by the BT WHCi instrument was to put a camera on the compression system. In this way the simplification of process is due to immediately application of total load and freezing of image at time=0s and measurement. Every 15s image is frozen and measured until 10min are past. The compression force is always 500N as a scale is connected to the system. In this way is always measured the total area, which is easily distinguishable from the white background. The classical measurement at 10min is obtained subtracting the first total area, which is the meat area, to the last total area, to obtain the Liquid Area. Moreover it is obtained a dynamic measurement of water release in time that was called WHCtrend and the repeatability has a coefficient of variability of 5.6%. This is the residual variability due to the three repetitions for the same sample, comprehensive of the sample preparation and meat variability. The Pearson Correlation Coefficients among Meat Cooking Shrinkage, Cooking Loss and the Cooling Water Loss measured with the MCS protocol, Thawing Loss, Cooking Loss, Dripp Loss, tenderness measured by the Peak and Break with the Warner- Bratzler Shear Force Procedure gave interesting correlations with WHCtrend parameters. It could be possible to replace some classical parameters (CL and DL) to save time and money. The application was tested on different animal types but the solution adopted shows that BT-WHCi also works under very difficult light conditions with very clear meats. Many methods and different operating conditions of Filter Paper Press Method have been published in literature causing confusion to interpret data. Now it will be possible to reassess the Filter Paper Press Method and use it for rapid screening to measure the meat Water Holding Capacity and improve meat quality control.
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