Sentence examples for thawing loss from inspiring English sources

Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork.

The drip (thawing) loss, water content, water activity (a w), pH and salt content of all the Pangasius products were determined as follows.

Thawing loss was determined similarly after at least 24 h freezing at -20°C.

Thawing loss was determined similarly after at least 24 h of freezing at -20°C.

Family, sex, carcass weight and age at slaughter were included in the analyses of drip loss, thawing loss, cooking loss and shear force.

Drip loss, cooking loss, and thawing loss were calculated as a percentage of weight loss based on the start weight of a sample.

In addition, thawing losses, cooking losses, pH and TBARS were measured in the cooked pork patties.

Moreover, the predictive nature of thawing losses, cooking losses and TBARS was established for the effects of RN− gene, cooking temperature and WOF, respectively.

The use of phosphate in both fish and meat can increase water retention and reduce thaw loss as a result of an increase in the pH and ionic strength and binding of phosphate to the protein (Thorarinsdottir et al. 2001; Kaufmann et al. 2005; Gonçalves et al. 2008).

A standard laboratory culture medium (tryptic soy broth, TSB) was used and compared with an actual meat substrate (meat thawing-loss broth, MTLB).

The mean drip (thaw) losses of the fillets ranged from 7.5 to 16.8 %.