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(15). Both DFD and PSE meat are discussed in more detail in the section "Animal Factors Affecting Meat Quality."

The water content of meat (approximately 70%) is important because it affects consumer acceptability as well as affecting the functional properties of meat and subsequent processed meat products (13). When meat pieces are treated with salt solutions, sometimes with added phosphate, weight gains of up to 40% may occur. Salting muscle before rigor can increase the water-holding capacity over that of meat salted postrigor (13). In salt solutions the fibers swell transversely, and with the addition of pyrophosphate, swelling occurs at lower salt concentrations. Recent work (16) has shown that the presence of the sarcolemma inhibits swelling, and this may cause considerable variation in the ability of different muscles to swell.

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