Meat water holding capacity

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]

The water holding capacity influences the size of the meat diaper required for pre-packaged meat.^[5]

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.
^ 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.

This meat-related article is a stub. You can help Wikipedia by expanding it.

[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.

[Cheng2008-2] 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.

[Sman2015-3] 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.

[1]

[2]

[3]

[4]

[5]