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Observations on a Method of Determining the Water Binding Properties of Meat¹

Division of Food Technology, American Meat Institute Foundation, University of Chicago

Abstract

In this study the mechanics of carrying out the filter paper-press method of Grau and Hamm for the determination of free moisture was modified. An electrically driven centrifugal pump was substituted for a hand operated pump, making the procedure reproducible and reducing the variation between multiple samples of 15% gelatin. Test procedures with gelatin supported the recommendation of other laboratories that a pressure of 500 lb. per sq. in. could be employed in the determination. The free moisture expressed from gelatin increased in proportion to pressing time and the procedure was standardized at one minute.

Using the modified procedure, it was shown that the medial portion of the longissimus dorsi had significantly lower free moisture values than the lateral portion. These results show that samples randomly selected from the cross-section of the longissimus dorsi will vary by position and that the mean of such determinations is probably the best single value for a particular loin. Shear values for tenderness were also associated with position within the cross-sectional area of the loin-eye, being lower (more tender) in the lateral portion of the loin muscle. Free moisture values within the cross-sectional area of pork loin muscle were not related to the pH values in these areas.

¹ American Meat Institute Foundation journal publication no. 214.

² Present address: Swedish Covenant Hospital, Chicago, Illinois.

³ Present address: The Klarer Company, Louisville, Kentucky.

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