Juiciness, of meat

Lipids contribute to foam structure of whipped cream and constitute an essential phase in food emulsions, such as milk, mayonnaise, and gravy. Lipids also provide a pleasant creamy or oily mouth feel to many food products and contribute to the juiciness of meat. They prevent crystallization and provide smoothness to crystalline candies and frozen desserts. 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

Most studies identify three critical properties in the quality of meat and its products. These dimensions are toughness/tendemess, juiciness/dryness, and of course flavour. The first two of these are obviously materials properties related to the architecture of the product, and its subsequent fracture and failure modes. Attempts to match these attributes to simple physical tests proves successful provided that the range of specimens have similar architecture. 

Kobayashi and Takasaki, 1985 Aniold et al., 1992a), or the carcass fat composition of lambs (Spillane and L Estrange, 1977). Arnold et al. (1992a) reported that vitamin E supplementation was without effect on meat pH, microbial load, or longissimus steak tenderness, juiciness or meat flavor intensity. 

Phosphate (P04)—Phosphate is added to increase the water-binding capacity of meat its use increases yields up to 10%. Also, it enhances juiciness of the cooked product. Federal regulations restrict the amount of phosphates to (1) not to exc 0.5% in the finished product, and (2) not more than 5% in the pickle solution based on 10% pumping pickle. The addition of phosphate must be declared on the label. 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Slaughter performance (important for butcher) slaughter yield, balanced carcass weight, composition of carcass Meat quality (important for consumer) measurable or sensory meat quality criteria (appearance, colour, tenderness, juiciness, flavour, roast and boil capacity, biochemical values (e.g. pH-value)), and nutritional value... 

ESR resonation of the DNA. That s it. If you have followed it this far, the rest is easy. DNA is what you are. The physical form is just a lot of juicy macro-physical crystals caused by gene expression, you know, the result of enzymes set in motion and coded by DNA. Neural DNA is known to be non-metabolizing. It does not go away. The meat on your body comes and goes every few years. Your skeleton is not the same one you had five years ago, but neural DNA is an exception. It is there for all time. You come into the world with it. It records and it is an antenna for memory. Not only our personal memory, but any entity or organism which has DNA in it there is a way to find a connection to it. This is how we open a passage to the Divine Imagination, this is how William Blake understood Redemption. This is now within reach. 

Corticosteroids potentially used in food-producing animals include a variety of compounds such as cortisone, cortisol, prednisone, prednisolone, methylpredniso-lone, betamethasone, dexamethasone, flumethasone, fluoroprednisolone, isoflu-predone, and triamcinolone. Corticosteroid administration to feedlots as growth-promoting agents has been recently introduced illicitly in animal production because of their ability to promote water retention in the body. This use has been strongly enhanced for commercial reasons, in order to produce meat more appealing to consumers, due to the juicy and lean look. It is therefore crucial to rely on accurate, sensitive and specific analytical methods to measure residues in biological samples. 

In many meat products there is a second lubricant, namely fats and oils. This result also implies that if emulsion or other fat inclusions are not fractured during chewing, then these too will have the effect of softening the structure, reducing the toughness, but will have little effect on juiciness or lubrication. Rather than aim for small droplets in highly stable emulsions, some larger droplets or even partial breakdown should be beneficial. 

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