chapter  4
22 Pages

Ingredients: Meat, Fat, and Salt

ByDIANA ANSORENA, ICIAR ASTIASARÁN

Contents 4.1 Introduction ..................................................................................................................... 70 4.2 Analysis of the Technological Quality of Meat ................................................................. 70

4.2.1 Carcass Classifi cation ........................................................................................... 71 4.2.2 pH ........................................................................................................................ 71

4.2.2.1 Electrode............................................................................................... 71 4.2.2.2 Nuclear Magnetic Resonance................................................................ 71

4.2.3 Analysis of Water/Protein Ratio and Processing Yield ...........................................74 4.2.3.1 Water/Protein ........................................................................................74 4.2.3.2 Cooking Loss, Napole Yield, and Th awing Loss ....................................74