title: [Water activity as a parameter of keeping quality (author's transl)].
abstract: Water activity (aw) is an important property of foods, particularly in relation to the keeping quality. Ever since the Council Directive 77/99/EEC of December 21, 1976 regarding sanitary conditions of meat products for inter-community trade came into operation, water activity was introduced as a parameter in the assessment of meat products. Water activity, i.e. the ratio of the equilibrium vapour pressure of the product to the equilibrium vapour pressure of pure water, can be determined by various methods. Reliable results were obtained using the Sinascope, an electronic hygrometer. Less accurate results were obtained with Lufft's polyamide thread hygrometer. The distinction between perishable and storable meat products, based on pH and aw, is not very rational and lacks a sufficiently scientific foundation.
mesh_terms: D001419:Bacteria / Q000254:growth & development; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000592:standards*; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D008722:Methods; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water
vernacular_title: Wateractiviteitsmetingen en de betekenis van de wateractiviteit als houdbaarheidsparameter van vleesprodukten.