QMEAT technology have demonstrated its potential to determine water holding capacity in pork loins.

Water holding capacity is an important property of fresh meat as it affects both the yield and the quality of the final product. This parameter is essential for the production of cooked and dry-cured meat.


Research partners involved in the QMEAT project have developed a first prototype to conduct trials at laboratory scale. The objective of these trials is to demonstrate the potential of the QMEAT technology to predict Water Holding Capacity in pork meat pieces.


Initial tests carried out at IRTA with 26 fresh loins has provided good correlation coefficient (R2=0.94, RMSEC=1.0 and RMSEV=2.4) which has encouraged researchers to scale up the technology for the characterisation of larger meat parts (e.g. ham and shoulder).