Meat water holding capacity

{{Short description|Measure of meat moisture retention}}

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.{{cite journal |last1=Huff-Lonergan |first1=E. |title=Fresh meat water-holding capacity |journal=Improving the Sensory and Nutritional Quality of Fresh Meat |date=2009 |pages=147–160 |doi=10.1533/9781845695439.1.147|isbn=978-1-84569-343-5 }}{{cite journal |last1=Cheng |first1=Qiaofen |last2=Sun |first2=Da-Wen |title=Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances |journal=Critical Reviews in Food Science and Nutrition |date=31 January 2008 |volume=48 |issue=2 |pages=137–159 |doi=10.1080/10408390601177647|pmid=18274969 }} The WHC characteristic corresponds to meat juiciness and meat tenderness.{{cite news |last1=Sman |first1=Ruud van der |title=Getting a grip on water holding capacity |url=https://www.newfoodmagazine.com/article/16126/getting-a-grip-on-water-holding-capacity/ |access-date=29 April 2024 |work=New Food Magazine |issue=1 |date=9 March 2015 |language=en}}{{cite journal |last1=Brewer |first1=M.S. |title=CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT {{!}} Water-Holding Capacity |journal=Encyclopedia of Meat Sciences |date=2014 |pages=274–282 |doi=10.1016/B978-0-12-384731-7.00247-6|isbn=978-0-12-384734-8 }}

A standardized analytical method for assessing WHC has not been developed.{{cite journal |last1=Szmańko |first1=Tadeusz |last2=Lesiów |first2=Tomasz |last3=Górecka |first3=Justyna |title=The water-holding capacity of meat: A reference analytical method |journal=Food Chemistry |date=September 2021 |volume=357 |pages=129727 |doi=10.1016/j.foodchem.2021.129727}}

The water holding capacity influences the size of the meat diaper required for pre-packaged meat.{{cite journal |last1=Pettersen |first1=MK |last2=Nilsen-Nygaard |first2=J |last3=Hansen |first3=AÅ |last4=Carlehög |first4=M |last5=Liland |first5=KH |title=Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. |journal=Foods |date=10 June 2021 |volume=10 |issue=6 |page=1340 |doi=10.3390/foods10061340 |doi-access=free |pmid=34200694|pmc=8229185 }}