Meat water holding capacity explained

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]

Notes and References

1. Huff-Lonergan . E. . Fresh meat water-holding capacity . Improving the Sensory and Nutritional Quality of Fresh Meat . 2009 . 147–160 . 10.1533/9781845695439.1.147. 978-1-84569-343-5 .
2. Cheng . Qiaofen . Sun . Da-Wen . Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances . Critical Reviews in Food Science and Nutrition . 31 January 2008 . 48 . 2 . 137–159 . 10.1080/10408390601177647. 18274969 .
3. News: Sman . Ruud van der . Getting a grip on water holding capacity . 29 April 2024 . New Food Magazine . 1 . 9 March 2015 . en.
4. Brewer . M.S. . CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT Water-Holding Capacity . Encyclopedia of Meat Sciences . 2014 . 274–282 . 10.1016/B978-0-12-384731-7.00247-6. 978-0-12-384734-8 .
5. Pettersen . MK . Nilsen-Nygaard . J . Hansen . AÅ . Carlehög . M . Liland . KH . Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. . Foods . 10 June 2021 . 10 . 6 . 1340 . 10.3390/foods10061340 . free . 34200694. 8229185 .