Meat+Poultry - December 2020 - 49
when cooked begins much earlier in the process, which
requires some deeper understanding of the role of water
in meat. Most fresh meats contain about 70% water with
more water in leaner cuts and less water in fatter cuts.
Proteins play a major role in how well the water is held
in meat, and the term, water-holding capacity, is used to
describe how well a meat will hold its inherent, or when
processed, its added water. The water molecule has
slight positive charges associated with the hydrogens and
slight negative charges associated with the oxygen. These
charges are drawn to the positive or negative charges on
proteins (remember that opposites attract) with higher
water-holding capacities occurring when there are high
numbers of positive charges, which attracts the oxygen,
or high numbers of negative charges, which attracts the
hydrogen. The major problem occurs when the numbers
of positive and negative charges cancel out each other
leaving no net charge on the proteins. This is when the
isoelectric point of the proteins is reached and waterholding capacity is at its lowest.
For pork, the highest water-holding capacity occurs
when the pH of the muscle is quite high (6.0 or higher),
which is associated with the dark, firm and dry (DFD)
condition. The " dry " of dark, firm, and dry is almost a
misnomer because DFD pork is rather juicy. The waterholding capacity of DFD pork is so high, that there is
little moisture at the surface of the cut giving it a " dry "
appearance. Normal pork with its pH around 5.6 to 5.7
has the usual grayish pink color and an intermediate level
of water-holding capacity. A
problem occurs when the pH
is low (around 5.2) or when
the pH drops rapidly in the
carcass early postmortem while
muscle temperatures are still
high resulting in the pale, soft
and exudative (PSE) condition
and the lowest water-holding
capacity. This is the opposite
of DFD, and " exudative " means
that water may be pooling or
even dripping from the cut.
Cooked PSE products will be
much drier than either normal
or DFD meat. Although great
strides have been made from the
genetic standpoint to eliminate
stress susceptible lines and
reduce PSE, challenges with
chilling today's heavier/larger
carcasses can still result in some
level of PSE pork, especially in
the hams.
www.meatpoultry.com | 12.20 | MEAT+ POULTRY
49
http://ftiinc.org/injectors
http://ftiinc.org
http://ftiinc.org/injectors
Meat+Poultry - December 2020
Table of Contents for the Digital Edition of Meat+Poultry - December 2020
Meat+Poultry - December 2020 - 1
Meat+Poultry - December 2020 - VDG1
Meat+Poultry - December 2020 - VDG2
Meat+Poultry - December 2020 - 1
Meat+Poultry - December 2020 - 2
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