Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing.[1][2] The WHC characteristic corresponds to meat juiciness and meat tenderness.[3][4]
A standardized analytical method for assessing WHC has not been developed.[5]
The water holding capacity influences the size of the meat diaper required for pre-packaged meat.[6]
References
edit- ^ Huff-Lonergan, E. (2009). "Fresh meat water-holding capacity". Improving the Sensory and Nutritional Quality of Fresh Meat: 147–160. doi:10.1533/9781845695439.1.147. ISBN 978-1-84569-343-5.
- ^ Cheng, Qiaofen; Sun, Da-Wen (31 January 2008). "Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances". Critical Reviews in Food Science and Nutrition. 48 (2): 137–159. doi:10.1080/10408390601177647. PMID 18274969.
- ^ Sman, Ruud van der (9 March 2015). "Getting a grip on water holding capacity". New Food Magazine. No. 1. Retrieved 29 April 2024.
- ^ Brewer, M.S. (2014). "CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Water-Holding Capacity". Encyclopedia of Meat Sciences: 274–282. doi:10.1016/B978-0-12-384731-7.00247-6. ISBN 978-0-12-384734-8.
- ^ Szmańko, Tadeusz; Lesiów, Tomasz; Górecka, Justyna (September 2021). "The water-holding capacity of meat: A reference analytical method". Food Chemistry. 357: 129727. doi:10.1016/j.foodchem.2021.129727.
- ^ Pettersen, MK; Nilsen-Nygaard, J; Hansen, AÅ; Carlehög, M; Liland, KH (10 June 2021). "Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets". Foods. 10 (6): 1340. doi:10.3390/foods10061340. PMC 8229185. PMID 34200694.
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