The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageing.
Farouk MM1, Mustafa NM, Wu G, Krsinic G.
Meat science.Meat Sci.2012 Mar;90(3):670-7. doi: 10.1016/j.meatsci.2011.10.012. Epub 2011 Oct 30.
Bovine M. semimembranosus from different sexes of cattle were held at temperatures ranging from 0 to 35°C until rigor and aged for up to 9weeks. The waterholding capacity (WHC) of the beef increased with ageing as evidenced by the decline in drip loss measured gravimetrically, centrifugally and by
A major parameter for quality of pork is its waterholding capacity (WHC). Prediction of WHC immediately after slaughter would be of benefit both to slaughterhouses for reasons of better logistics and/or branding of premium-meat, and to consumers for improved quality of meat products such as ham. In
Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate.
Pfau W1, Rosenvold K, Young JF.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.Food Chem Toxicol.2006 Dec;44(12):2086-91. Epub 2006 Aug 8.
Heterocyclic aromatic amines (HAA) have been shown to induce tumours at various organ sites in experimental animal studies and high levels of dietary intake of HAA have been associated with increased cancer risk in humans. These HAA are formed in meat upon heating from precursors such as amino acids