MAEC-18 Meat Thawing Water Loss Rate Tester

MAEC-18Meat thawing water loss rate testerIntroduction:

Water holding capacity is an important characteristic of meat quality, which directly affects the yield of meat processing and also affects the tenderness of muscles. The water holding capacity of muscles depends on the pH of the muscles after slaughter. In China, the pressurized weight method is commonly used to measure the water loss rate of muscles and estimate their water holding capacity, meaning that the higher the water loss rate, the lower the water holding capacity.

MAEC-18Meat thawing water loss rate testerMethod:

Water holding capacity (%)=(pre pressure meat sample weight - post pressure meat sample weight) ÷ pre pressure meat sample weight × 100%. Water holding capacity: refers to the ability of muscle proteins to retain water under external forces. The water holding capacity of muscles is determined by storage loss, cooked meat rate, and water loss rate. The MAEC-18 muscle dehydration rate tester is an ideal testing equipment for food packaging manufacturers, commercial inspection, universities, scientific research and other departments.

MAEC-18It is an instrument for testing the water compression performance of meat products. It is a new type of instrument developed by our company, which uses * components, supporting parts, and single-chip microcomputers for reasonable structural design. It has various functions such as parameter testing, conversion, adjustment, and display.

MAEC-18Main technical parameters
Measurement range: (0~1000) N or (0~100) kg
Resolution: 0.1N or 0.01 kg
Accuracy: ± 1%
Test speed: (1-100) mm/min
Return speed: (1-100) mm/min
Parallelism of upper and lower pressure plates:<0.05mm
Pressurization time: (1~3600) s
Deformation amount: (1~70) mm
Maximum distance between upper and lower pressure plates: ≥ 70mm
Dimensions (length x width x height):
Approximately 290mm × 303mm × 392mm
Mass: Approximately 30kg
Power supply: AC 110~240V, 50Hz