Meat cooking shrinkage: Measurement of a new meat quality parameter

SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions

“…Based on these conclusions the question is how does this outcome impact on the consumer? Both purge (Payne, Durham, Scott, & Devine, 1998) and cooking loss (Barbera & Tassone, 2006) can be viewed negatively by the consumer. Further investigation of the consumer acceptance is required to determine how SmartStretch™ treatment impacts consumer's decision to purchase at various levels (i.e.…”

Kinetics of salmon quality changes during thermal processing

“…The non-linear relationship between the cook loss and area shrinkage ratio could be explained by the fact that cook loss is a result of heatinduced volume change that is a function of both area and thickness reduction. Positive correlations between sarcomere shrinkage and cook loss have been documented in beef (Palka & Daun, 1999), pork (Barbera & Tassone, 2006) and fish muscle (Ofstad, Kidman, & Hermansson, 1996). Degrees of shrinkage and cook loss vary between the fish groups.…”

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

“…Since cooking loss measurement represents the most rapid and important way to estimate some correlated quality characteristics, such as juiciness and some economic aspects (Barbera and Tassone, 2006), this will be the main parameter of interest in this study.…”