Food Evaluation, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

PHYSICAL AND CHEMICAL METHODS OF EVALUATION FOODS

Principle: to determine the expressible moisture index in raw and cooked meat samples using a Carver Press.

Reagents and Equipment:

Carver hydraulic press
Plexiglass plates
Whatman #1 filter paper [11.0 cm diameter]
meat sample [275- 325 mg]
metal spatula or scalpel
compensating polr planimeter or Licor Model 3100 Area Meter [Forestry Research laboratory]

Procedure:

1. In duplicate, accurately weigh 275 - 325 mg meat sample on a filter paper. Place the filter paper and sample between two plexiglass plates, stacking the plates according to the number of samples.

2. Place samples and plates on a carver press and apply 5,000 psi over a 5 minute period.

3. After 5 minutes, release pressure and remove saples. Immediately trace the meat area and meat + juice area with a pencil for each sample.

4. After the samples are dry, determine the areas using a compensating polar planimeter or a Licor Area Meter.

5. Calculations:

REFERENCES to Top

Tsai, T.C. and H.W. Ockerman. 1981. Water binding measurement of meat. Journal Food Science 46: 697.

´ ´ Updated: Wednesday, October 31, 2007. ´
´ OSU Disclaimer. ´ ´

1.	In duplicate, accurately weigh 275 - 325 mg meat sample on a filter paper. Place the filter paper and sample between two plexiglass plates, stacking the plates according to the number of samples.
2.	Place samples and plates on a carver press and apply 5,000 psi over a 5 minute period.
3.	After 5 minutes, release pressure and remove saples. Immediately trace the meat area and meat + juice area with a pencil for each sample.
4.	After the samples are dry, determine the areas using a compensating polar planimeter or a Licor Area Meter.
5.	Calculations: