Meat science explained

Meat science is the study of meat, 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.^[1] Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.^[1] Drip loss is in part governed by the water holding capacity of meat.^[2]

See also

• Flavorist

Notes and References

1. Guo . B. . Dalrymple . B.P. . Transcriptomics of Meat Quality . New Aspects of Meat Quality . 2017 . 259–320 . 10.1016/B978-0-08-100593-4.00012-6. 978-0-08-100593-4 .
2. Pettersen . MK . Nilsen-Nygaard . J . Hansen . AÅ . Carlehög . M . Liland . KH . Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. . Foods . 10 June 2021 . 10 . 6 . 1340 . 10.3390/foods10061340 . free . 34200694. 8229185 .