Reference methods supported by OECD and their use in Mediterranean meat products

• Published in: Food chemistry 1997-08, Vol.59 (4), p.573-582
• Main Author: Honikel, Karl-Otto
• Format: Article
• Language: English
• Subjects: analytical methods; Biological and medical sciences; biological fluids; color; cooking losses; food analysis; Food industries; Fundamental and applied biological sciences. Psychology; mastication; meat; Meat and meat product industries; meat products; meat quality; organization for economic co-operation and development; physicochemical properties; quality controls; raw foods; reference standards; resistance to penetration; shear; tensile strength; water
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(97)00002-2

With the highly appreciated support by the Organisation for Economic Co-operation and Development (OECD) since 1993, three groups of experts met in the spring of the years 1993 to 1995 in Kulmbach, Germany to agree on recommendations of reference methods for the most important physical characteristics of meat. Three methods each for the measurements of water-holding capacity and meat texture (tenderness) and one for meat colour determination were written down and published at the 39th to the 41st International Congresses of Meat Science and Technology (1993–1995). As for the standardized method of chemical compounds, e.g. protein or fat in meat published by AOAC, ISO, etc., an international acceptance of these physical OECD methods is expected. This paper encompasses all the methods for the first time and gives in this way the opportunity to use them as a tool for quality assurance in meat plants and for comparison between plants. It opens up for meat and meat products, in this case in Mediterranean countries, the possibility to evaluate their products, by common methods.