Meat water holding capacity

In this article, we will deeply explore the topic of Meat water holding capacity and analyze it from different perspectives. From its impact on society to its relevance in the professional field, Meat water holding capacity has captured the attention of experts and enthusiasts around the world. Throughout these pages, we will examine the origins of Meat water holding capacity, its evolution over time, and its influence on contemporary culture. Additionally, we will delve into the implications of Meat water holding capacity in various areas, such as technology, health, politics, and more. This article will undoubtedly be an invaluable resource for those seeking to better understand the phenomenon of Meat water holding capacity and its impact on the world today.

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. The WHC characteristic corresponds to meat juiciness and meat tenderness.

The water holding capacity influences the size of the meat diaper required for pre-packaged meat.

References

  1. ^ 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.
  2. ^ 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.
  3. ^ Sman, Ruud van der (9 March 2015). "Getting a grip on water holding capacity". New Food Magazine. No. 1. Retrieved 29 April 2024.
  4. ^ 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.
  5. ^ 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 (Basel, Switzerland). 10 (6): 1340. doi:10.3390/foods10061340. PMC 8229185. PMID 34200694.


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