Comparação entre dois métodos de mensuração da capacidade de retenção de água em carne suína

Abstract

Pork meat stands out as one of the most consumed proteins worldwide. In view of this, with a more demanding consumer market, breeding programs began to produce lean and low-fat meat, thus altering the ratio of protein to water, also modifying the water retention capacity. Therefore, there is a need to develop methodologies to evaluate the water retention capacity of pork. The objective of this study was to compare two methods of determining the water retention capacity by compression. In the first method, to measure it is necessary to use two acrylic plates and a weight of 10 kilograms. The second method uses only two acrylic plates and the pressing is done manually, this being more practical. If it is validated, it will be possible to use this methodology in several researches that seek to evaluate the quality of the meat.