Term for Weight Loss During Meat Storage

Loss of weight during storage of meat is known as:

Correct Answer: Shrinkage

Shrinkage refers to the loss of weight (moisture evaporation) from meat during storage. It is also called evaporative loss or desiccation loss.

Memory Aid — Physical Changes in Stored Meat

• Shrinkage = loss of weight due to evaporation of moisture from meat surface
• Sweating = condensation of water vapour on meat surface when brought from cold store to room temperature
• Bloom = bright red colour of fresh meat due to oxymyoglobin (Loss of bloom = browning)
• Weep / Drip = exudate that drips out of meat, especially from thawed frozen meat (due to ice crystal rupture of muscle fibres)

Economic Significance

Shrinkage directly reduces the saleable weight of a carcass and is a significant economic loss in the cold chain, especially during long chilling periods in abattoirs.