Author Question: What components of meat are included in evaporative loss? In drip ... (Read 35 times)

stephzh · **on:** Aug 19, 2018

What components of meat are included in evaporative loss? In drip loss?

Question 2

Fresh pineapple juice contains a proteolytic enzyme. Would canned pineapple juice be as effective as a tenderizing agent? Why?

guyanai · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Evaporative losses refer to the water that evaporates from the meat drippings and from the meat itself. Drip losses refer to the materials left in the pan after cooking, such as fat, blood, and water.

Answer to Question 2

Fresh pineapple juice contains bromelin. Canned pineapple juice, however, would be a poor tenderizing agent because the canning process inactivates the proteolytic enzyme in order to preserve the pineapple.