Studies examining meat quality variation, possibly resulting from animal physiology,
processing, or ingredient additions, are likely to include at least one measure of water …

The 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 …

In principle, water-holding capacity (WHC) is defined as the ability of meat to hold all or part
of its own water. There exist, however, no reference unit nor reference procedures for …

Water-holding capacity of fresh meat (ability to retain inherent water) is an important property
of fresh meat as it affects both the yield and the quality of the end product. This characteristic …

The water holding capacity of meat products is a very important quality attribute which has
an influence on product yield, which in turn has economic implications, but is also important …

The water-holding capacity (WHC) of meat affects its characteristics and is a crucial criterion
for assessing meat quality. However, there is no precise analytical method for determining …

An up-to-date procedure to standardize the measurement of the water holding capacity of
meat, including new parameters and a new instrument, are proposed to simplify and …

Many methods are available for measuring the WHC (water-holding capacity) of muscle and
muscle products. However, not all WHC methods are suitable for a given application and …

The measurement of water-holding capacity (WHC) of meat is carried out in many different
ways all over the world. Some of the methods need only a few minutes to obtain results …

Water-holding capacity (WHC) of muscle is important because it affects both qualitative and
quantitative aspects of meat and meat products. For assessment of WHC under field and …