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Welcome to this learning resource on fundamentals of water holding capacity (WHC) of meat!

This learning resource consists of six sections:

I. Introduction and significance of WHC,

II. Major factors affecting WHC,

III. Mechanisms for holding of water in meat,

IV. Fundamental science of WHC,

V. Methods for determining WHC, and

VI. Recent advances for measuring and monitoring WHC.

Users can pick and choose appropriate sections for their interest, application, and background knowledge of meat science.