Chicken Slaughterhouse machine manufacturers take you to understand how slaughtering machinery can improve the water retention of meat
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- Time of issue:2022-08-26
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(Summary description)Chicken Slaughterhouse machine manufacturers tell you that any factor or processing method that affects the pH value of meat in slaughtering equipment can affect the water retention of meat.
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Chicken Slaughterhouse machine manufacturers take you to understand how slaughtering machinery can improve the water retention of meat
(Summary description)Chicken Slaughterhouse machine manufacturers tell you that any factor or processing method that affects the pH value of meat in slaughtering equipment can affect the water retention of meat.
- Categories:Industry news
- Author:
- Origin:
- Time of issue:2022-08-26
- Views:0
Chicken Slaughterhouse machine manufacturers tell you that any factor or processing method that affects the pH value of meat in slaughtering equipment can affect the water retention of meat, especially slaughtered pork. In the processing of meat products, the method of adding phosphorus salts is often used to adjust the pH value to above 5.8 to improve the water retention of meat.
The chicken Slaughterhouse machine manufacturer tells you that the type, age, feeding conditions, muscle parts, and pre- and post-slaughter treatments of livestock and poultry have an impact on the water retention of meat. Rabbit meat had the best water retention, followed by slaughtered beef, pork, chicken, and horse meat. In terms of age and sex, castrated cows are larger than adult cows than cows, juveniles are larger than old cows, and adult cows in slaughter facilities have lower water retention with weight gain.
The test shows: Chicken Slaughterhouse machine manufacturer tells you that the superior brachialis of pigs has the best water retention, followed by serratus pectoralis greater than psoas major greater than semimembranosus greater than biceps femoris greater than gluteus medius greater than semi-key muscle greater than longus dorsi. Adding acid or alkali to adjust the pH value of muscle, and measuring its water retention performance by pressurization method, it can be known that water retention changes with the level of pH value. When the pH value is 5.0, the water retention is the lowest. The chicken Slaughterhouse machine manufacturer tells you that the pH value of the slaughtering equipment is almost the same as the isoelectric point of the protein when the water retention is the lowest. If the pH value is changed slightly, it can cause a big change in water retention.
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