Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats


  • Supported in part by a grant from the Academy of Applied Science, Concord, NH.


When the ERV of ground and diced beef that underwent microbial spoilage at 5°C was determined in the conventional way by use of Waring Blendor and by use of Stomacher 400 (Tekmar Co., Cincinnati, OH), comparable values were obtained. However, for ground or diced chicken meat, Stomacher values were consistently higher than those when using the Blendor. The basis for differences between the two methods for chicken meat is unclear.