ÉTUDE COMPARATIVE DE DIFFÉRENTES MÉTHODES DE MESURE DU POUVOIR DE RÉTENTION D'EAU DE LA VIANDE DE PORC

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Abstract
The water holding capacity of pig meat is profoundly affected by exudative and depigmenting myopathy (watery pork). Its measurement allows an objective judgement of the severity of the disorder and gives information concerning the subsequent behavior of the meat. After a certain number of trials a comparative study was made of several methods of measurement either by pressing or by centrifuging and varying certain factors, strength of pressure, speed of centrifuging and duration. From calculation of coefficients of fidelity it was possible to show significant differences between methods. In addition the speed and simplicity of the different methods were considered; the resulting choice was the method in which a sample of 5 g ground muscle was pressed between 2 filter papers for 1 min. by a piston of 2 250 g.

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