Muscle structure and water retention in fresh and cooked meat products

30 November 2017
Focus area: Product & process integrity
Program stream: Food safety
Project number: 2013-5009
Raw meat is cooked to achieve a palatable and safe product. However, meat shrinks upon cooking due to protein denaturation which results in reduced yield by loss of liquid (cook loss). The moisture content of meat is also linked to the perceived juiciness by consumers.

The objectives of this project were to determine the underlying structural events that cause shrinkage of beef upon cooking, resulting in reduced yield by the loss of liquid, and investigate interventions to manipulate/minimise this.

Supporting documents

Most recent reports

Previous in this focus area 24 January 2018 Microplasma disinfection of meat Next in this focus area 16 January 2017 National Livestock Animal Welfare RD&E: capability and gaps analysis