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]
| |||||
---|---|---|---|---|---|
Poultry |
| ||||
Livestock |
| ||||
Game |
| ||||
Fish |
| ||||
Shellfish and other seafood |
| ||||
Insects |
| ||||
Cuts and preparation |
| ||||
List articles |
| ||||
Ethics and psychology |
| ||||
Alternatives |
| ||||
Meat science |
| ||||
Meat industry |
| ||||
Related subjects |
| ||||
|
![]() | This meat-related article is a stub. You can help Wikipedia by expanding it. |