STUDY ON THE FACTORS INFLUENCING HYDRATION AND WATER RETENTION CAPACITY OF MEAT

STUDY ON THE FACTORS INFLUENCING HYDRATION AND WATER RETENTION CAPACITY OF MEAT

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Top-quality food produce and Lubricant oil high profitability in processing requires high quality in raw materials.Therefore, to achieve these objectives, it is imperative to know the properties of the war materials, and the factors that influence these properties.The properties of the meat directly involved in increasing economic efficiency and final produce quality are the so-called technological properties: hydration capacity and water retention capacity of meat.These properties are determined by some factors belonging to the intrinsic quality of meat, animal slaughter methods, technological operations applied Door Locks to the meat, and the auxiliary materials used.