WebFeb 11, 2024 · The water between the myosin and actin filaments can be lost, however, 55% of the muscle weight is retained by the myofibrillar proteins. The so-called “water-holding capacity,” (WHC) refers to this moisture retention. To put it simply, it is fresh meat’s ability to retain its own water.

The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness

WebFeb 14, 2024 · Water holding capacity and its corollary, drip loss, are important meat quality indicators. The high drip loss muscle had lower pH, higher brightness, higher shear force … WebWater holding capacity (WHC) of meat is defined as the ability of meat to retain the water when external force is exerted. Such forces can be exhaustive starvation and thirst, prolonged traveling on foot, extreme heat or windy air condition of the environment when the animals stay, dry or humid storage of meat, and the orientation of ... mysic artist liv.e

What Is Water Holding Capacity of Meat? - The Food Untold

http://qpc.adm.slu.se/6_Fundamentals_of_WHC/page_09.htm WebWater-holding capacity is broadly defined as the ability of meat to retain moisture. This includes the moisture inherent to the muscle tissue as well as any fluids that may be added to the meat during further processing. In fresh meat, a considerable amount of attention is given to what is commonly called drip-loss or purge. WebNov 25, 2016 · Water holding capacity of meat in cooler: 3 – 6%: Less loss is more desirable: Influenced by pH and chill rate: Cooking Loss: Water holding capacity of meat during cooking: 16 – 24%: Greater water holding capacity is desirable: Influenced by pH, chill rate & intramuscular fat the spanish quarter