The aim of the study was to evaluate the influence of sample weight and pressure on free water content (FWC) values of beef as well as the usefulness of computer image analysis program Nikon NIS-Elements BR 2.20 for measurement of areas of pressed meat sample and liquid stains. The FWC was determined in samples weighted 0.3, 0.5, 0.7 and 1.0 g pressed for 5 min by 1, 2, 5 kg weights. Application of the program enabled fast and easy measurements of stains. Statistical analysis showed that pressure affected FWC values stronger than sample weight. FWC values ranged from 12.02 to 25.61%. Newman-Keuls test distinguished six homogenous groups of mean values of FWC, among which the most numerous group contained mean values of FWC obtained when weight 1 kg and sample weight 0.5, 0.7, 1.0 g and weight 2 kg and sample 0.7 and 1.0 g were used. Thus, it is possible to compare the same results obtained with the use of different pressure and sample weight.
Full text available in English in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_144.pdf
| MLA | Modzelewska-Kapituła, Monika, and Marek Cierach. "Effect of pressure and sample weight on free water content in beef estimated according to Grau-Hamm method using computer image analysis." Nauka Przyr. Technol. 3.4 (2009): #144. |
| APA | Monika Modzelewska-Kapituła, Marek Cierach (2009). Effect of pressure and sample weight on free water content in beef estimated according to Grau-Hamm method using computer image analysis. Nauka Przyr. Technol. 3 (4), #144 |
| ISO 690 | MODZELEWSKA-KAPITUłA, Monika, CIERACH, Marek. Effect of pressure and sample weight on free water content in beef estimated according to Grau-Hamm method using computer image analysis. Nauka Przyr. Technol., 2009, 3.4: #144. |
Monika Modzelewska-Kapituła
Katedra Technologii i Chemii Mięsa
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1
10-718 Olsztyn
Poland
e-mail: monika.modzelewska@ uwm.edu.pl