Today we learned all about meat quality and how that quality is measured. The steps were pretty simple. They checked the color, tenderness, water holding capacity and water loss of the meat. We had lecture all about the meat quality which was very interesting and informing and then we went to a lab and saw all all the machines they use to test it. We used pork that one of the professors picked up from the store and we first measured water lost and capacity. The coolest thing we did in my opinion was checking the tenderness of the meat. We checked tension with a machine that cuts samples from the piece of meat.  Once the machine cut through the piece of meat, the computer would show how much force it took to cut through the meat. This would then tell us  how tender the meat is and the more tender the meat is, the better.

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