Meat science is the study of

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

, including its production, preparation and preservation. Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells.

Drip loss

Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat. Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken. Drip loss is in part governed by the

water holding capacity of meat Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. The WHC characteristic corresponds to meat juicines ...

References

{{meat-stub Meat

Drip loss

See also

References