Condensation of Water Vapour on Meat Surface

Condensation of water vapour on meat, brought from a cold store to ordinary room temperature is called as:

Correct Answer: Sweating

Sweating is the condensation of water vapour (from the warm air) onto the cold surface of meat when it is transferred from a cold store to a warmer room temperature environment.

Why Sweating is a Problem

• The thin film of water on the meat surface creates ideal conditions for rapid microbial growth.
• It accelerates surface spoilage and reduces shelf life.
• It also makes the meat surface look wet and unappealing to customers.

How to Minimise Sweating

• Allow gradual temperature equilibration rather than sudden transfer from cold to warm environments.
• Proper controlled humidity in packaging/storage areas.

Quick Reference — Physical Changes in Stored Meat

• Sweating → condensation of moisture on meat surface
• Shrinkage → loss of moisture from meat surface (opposite of sweating)
• Loss of bloom → surface colour change from red to brown