Evaluation of the Water Retention Capacity, Emulsification Capacity and Free

Water of Fresh Meat, Beef, Pork, Poultry and Fish.

Technical University of Ambato; Faculty of Science and Engineering in

food and Biotechnology.
Chicaiza Pastuña Mauricio Nicolas.

Tuesday, July 14, 2020

1. Keywords
Water; emulsification; meat; bovine; porcine; meat; fish.

2. Introduction.
Water is the most abundant component in meat (65-80%), the amount of water
present in the tissues can vary before and during storage of the meat, affecting its
physical properties (color, texture in raw meats) and acceptance. (juiciness and
softness in cooked meat) depending on the capacity to retain water, it must be
considered that the water retention capacity has the ability to retain free or added
water due to tension and capillary forces. In meat products, the meat emulsification
capacity is also taken into account since fat is a very important factor when producing
any meat derivative such as sausages.1 .

3. Goals.
- Determine the water retention and emulsification capacity of the meat taking into
account parameters such as species and amount of fat.
- Identify which type of meat has more CRA and EC.

4. Development
4.1. Water retention capacity.

The water retention capacity of meat is defined as the ability of meat to retain added
and own water when subjected to mechanical stress. This property is always related to
the color, tenderness, juiciness and freshness of the meat; in the industry it is related
to the performance of cooked products.2 .

The water content and its distribution within the meat have an influence on its quality
and economic value. Many factors affect water retention in meat. These factors
depend on the process of rigor mortis, production of lactic acid, loss of ATP and
changes in cells that are associated with the activity of proteolytic enzymes. When
fabrics have low water retention, the loss of weight and humidity when stored is
greater.3 .
4.1.1. Factors that influence the CRA of meat

- pH

At pH 5, it is generally the isoelectric point of meat proteins, so the electrical charges

are net. This is the reason why there is no attraction between water molecules and
there is no repulsion between protein molecules. As the pH increases, the dipole-
dipole attraction increases, so there is repulsion between the protein molecules. The
minimum CRA coincides with pH 5, increasing the measurements that move away
from it.

- Post-mortem changes

After slaughter, the CRA is very high since the pH of the meat is 7, so thectomyosin
complex has not been formed. When rigor mortis approaches, glycogen is transformed
into lactic acid, which lowers the pH to the isoelectric point of proteins and as a result
gives a minimal CRA.

- Addition of salts

When sodium chloride is added to meat, its CRA depends on the pH. If the pH is
greater than 5, the CRA improves significantly and if the pH is less than 5, the CRA
decreases when sodium chloride is added.

- Heat treatment

The conversion temperature of free water into bound water is 70°C. When the muscle
is heated to higher temperatures, the CRA decreases according to the aggregation of
protein systems; the heating time has little influence on the CRA.

- Freezing

The formation of ice crystals redistributes water affecting the entry of the original sites
resulting in the elimination of exuded tissues. The loss of CRA due to solute
accumulation results in the formation of large extracellular crystals.

- Species

Pigs have more exudative meats since they are more sensitive to stress; in cattle there
is a tendency to produce DFD meats.4 .

- Race

The CRA of cattle tends to decrease when muscle development increases in pigs, this
occurs in certain breeds.

4.1.2. Methodology to determine the CRA

The methodology to determine the CRA is as follows.

a. Place 5 g of meat in two centrifuge tubes.

b. Add 8 ml of cold 0.6M NaCl solution and stir with a glass rod for one minute.
c. Place the tubes in an ice bath for 30 minutes.
d. Shake the tubes again for one minute.
e. Centrifuge the tubes for 15 min at 10,000 rmp at 4 °C.
f. Decant and measure the supernatant in a 10 ml measuring cylinder.
g. Report the solution retained per 100 g of sample.

4.1.2.1. Retention capacity in thawed meat.

Peso corte congelado ( g )−Peso corte descongelado

C RAd= ∗100
Peso corte congelado

4.1.2.2. Water retention capacity in cooked meat.

Peso corte crudo ( g )−Peso corte cocido

CRAc= ∗100
Peso corte crudo

4.1.3. CRA Tables for Beef, Pork, Poultry, Fish.

Table 1. fresh meat CRA

Meat CRA I (volume) CRA II (Pellet) pH

Beef% 22,91 10,66 5.65

Pig% 21,66 13,33 5.84

Chicken% 22,50 11,33 5,70

Fish% 25,00 17,33 6,39

Data taken from: http://repositorio.unas.edu.pe/bitstream/handle/UNAS/255/FIA-175.pdf?
sequence=1&isAllowed=y

Table 2. thawed meat CRA

 Meat CRA I (volume) pH

Beef% 3,96 5.67

Pig% 3,88 5.76

Chicken% 2,12 5,73

Fish% 4,78 6,25

Data taken from: http://repositorio.unas.edu.pe/bitstream/handle/UNAS/255/FIA-175.pdf?
sequence=1&isAllowed=y

Table 3. Cooked meat CRA.

Meat Temperature

77°C 82°C 87°C

Beef% 29,66 30,02 32,18

Pig% 10,73 16,27 23,27

Chicken% 6,62 12,02 21,89

Fish% 13,79 18,56 33,42

Data taken from: http://repositorio.unas.edu.pe/bitstream/handle/UNAS/255/FIA-175.pdf?
sequence=1&isAllowed=y

4.2. Emulsification capacity.

The emulsifying capacity is defined as the property of meat proteins to bind fat,
forming an interfacial layer between a dispersed phase and a continuous phase. The
dispersed phase is made up of solid or liquid fat particles, contains myofibrillar
proteins and water with salts.2 .
The objective of emulsification is to move the dispersed phase away with the
continuous phase by means of tensile force. Generally, fine pasta sausages achieve an
oil-in-water emulsion where the emulsifying agents act on myofibrillar proteins to
stabilize the system.1 .

4.2.1 Factors that influence meat emulsion.

- Fat
In animals there are two types of fat: organic fat and tissue fat that comes from the
dorsal part and jowl of the pig. Back fat is usually used in sausages to give the product
its characteristic flavor and aroma. Back FAT facilitates the incorporation of proteins or
carbohydrates in sausages, which usually have a high nutritional level.
- Species
Generally, beef fat is called bait and is discarded instantly, poultry fat such as chicken
is used in very limited products as flavorings, pig fat is the most used when preparing
 sausages since it has a great emulsifying power in addition to giving flavor and smell to
the products.

- Ice water
Metal-free water is generally used since it can alter the emulsifying power of the pork
fat. The main function of water is that it helps the solubility of proteins, preventing
denaturation and thus facilitating the mixing of the meat mass.

4.2.2 Methodology to determine the emulsifying capacity of meat

The methodology applied is the following:
a. Homogenize 25 g of meat with 100 ml of 1M NaCl.
b. Take a 12.5 g sample of the homogenate and add 37.5 ml of oil to a blender and
wait for the emulsion to form at low speed.
c. Without turning off the blender, add 50 ml of oil and wait for the emulsion to
form.
d. Continuously add oil until the emulsion breaks.
e. Perform this determination in triplicate.

4.2.3 Emulsification tables for beef, pork, poultry and fish

Table 4. Meat emulsification capacity.

Meat R1 R2 R3 Average
Beef 168 163,8 172,2 180,6
Pig 159,6 196,56 210 188,72
Chicken 168 162,96 159,6 159,6
Fish 100 100 100 100
5

5. Conclusions.
- It was determined which factors influence the parameters of CRA and EC,
in these factors the species that has the most preference for its EC is the
pig since its fat gives a characteristic aroma and flavor to meat products,
and the meat that has the least more CRA It is beef since it tends to
produce DFD meats.
- Through bibliographic consultation, it was determined that fish meat
presents more CRA due to its chemical characteristics and the animal that
presents the most EC is the pig due to the characteristics of its fat since it
facilitates the incorporation of proteins or carbohydrates, obtaining high-
quality products. nutritional content.

6. Bibliography.

1. Chan S. Estudio De La Elaboración De Un Embutido De Pasta Fina (Salchicha De Pollo)

 Utilizando Cloruro De Potasio. Published online 2015:68.
http://repositorio.ute.edu.ec/bitstream/123456789/5406/1/60102_1.pdf
2. Pérez M, Ponce E. Tecnología de Carnes. Rev Salud Pública México. 2013;1(1):27-73.
3. Gonzáles L. Capacidad de retención de agua y pH en diferentes tipos de Carne y en
Embutido. Published online 2010:76.
http://repositorio.unas.edu.pe/bitstream/handle/UNAS/255/FIA175.pdf?
sequence=1&isAllowed=y
4. Universidad de Córdoba. Capacidad de retención de agua (CRA). Published online
1986:1-12.
5. Miñano A. Emulsiones Cárnicas. Published online 2011:1-11.