What is water holding capacity of meat?
WHC is defined as the ability of meat to retain its water when external force such as heating, pressing or grinding are applied. Much of the water in meat exists in myofibrils by capillary action, and about 5% of water binds to the hydrophilic groups of amino acids in muscle proteins.
Is high water holding capacity of meat good?
Water-holding capacity of meat can also influence processing characteristics. Meat with low water water-holding capacity often tends to produce inferior processed products. Early postmortem biochemical and biophysical processes contribute to the development of water-holding capacity.
What is meant by water holding capacity of proteins?
Water-holding capacity (WHC) (or water-binding capacity, or water-absorption capacity) is a measure of the total amount of water that can be absorbed per gram of a protein powder. This property is based on the direct interaction of protein molecules with water and other solutes.
What percent of meat composition is water?
Meat composition consists of approximately 75% of water, 19% of protein, 2.5% of fat, 1.2% of carbohydrates and 1.65% of nitrogen compounds.
How do you calculate the water holding capacity of meat?
The areas were measured with a compensating polar planimeter and the WHC was calculated by the following equation: WHC=1-total area-meat film area/meat film area.
What is meat swelling capacity?
Meat Swelling capacity (determines the freshness of meat) Meat swelling capacity increases during spoilage due to protein degradation and penetration of more amount of water in protein matrix.
What is the value of available water in fresh meat?
about 75% water
Meat naturally contains about 75% water, but can vary depending on the cut.
What is water holding capacity in food?
The water holding capacity (WHC) of foods can be defined as the ability to hold its own and added water during the application of forces, pressing, centrifugation, or heating.
What is retained water in chicken?
“Retained Water” USDA prohibits retention of moisture in meat and poultry except for the amount that results from essential safety procedures, such as chilling processed chickens in ice-cold water to reduce their temperature and retard the growth of spoilage bacteria and other microorganisms.
Does meat absorb water?
Raw meat will absorb water if it soaks in it, but when meat begins to cook, it exudes, or gives off water.
Is eating meat inflammatory?
Red and processed meats Research shows both processed and red meats are high in saturated fat, which causes inflammation.
What is free water in meat?
Free water is water that is held by muscle membranes and capillary action. Processing of meat, such as grinding or comminution damages the muscle membranes and causes the meat to release this free water. Loss of free water from retail cuts is referred to as drip loss or purge.