Abstract
ABSTRACTThe water holding capacity (WHC) of meat has an important effect on its commercial value. A review of this topic is particularly appropriate because confusion exists as to what WHC means, how it should be measured, the extent to which various muscles differ in this attribute and the mechanisms by which changes in WHC occur. In this paper, definitions are given for the terms: WHC, free exudate, expressible moisture and water‐binding potential. Methods for measuring WHC can be categorized as those involving no force, an applied force, or other approaches, all of which are discussed. Both extrinsic and intrinsic factors influence WHC and these are enumerated and discussed. Comparative data on the WHC of various kinds of animal muscle are presented and conceptual and mechanistic matters relevant to WHC are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
