Fundamentals of Water Holding Capacity (WHC) of Meat

Table of Contents

1. Introduction
   1. Objectives
   2. Learning goals
   3. Teacher page
2. List of Abbreviations used in this Learning Resource
3. Section I: Introduction and Significance of WHC
   1. What is WHC?
   2. Overview of Proteins, Fat, pH and Water and WHC
   3. Compartments for Holding Water in Meat
   4. Activity - Section I
4. Section II: Major Factors Affecting WHC
   1. Role of Animal Genetics and WHC
   2. Role of Pre-harvest Handling of Pigs on WHC
   3. Conversion of Muscle-to-Meat Issues and WHC
   4. Muscle Extensibility and Rigor Mortis
   5. Activity - Section II
5. Section III: Mechanism for Holding of Water in Pork
   1. Concepts for holding of Water in Meat
   2. How is Water Held in Meat?
   3. Graphic Representation of WHC and Important Concepts
   4. Examples of Extrinsic Factors Affecting WHC of Processed Meats
   5. Activity - Section III
6. Section IV: Fundamental Science of Water Holding Capacity
   1. Expanding the Knowledge of WHC
   2. The Assignment
   3. Activity - Section IV
7. Section V: Methods for Determining WHC
   1. Complexity of Measuring WHC
   2. What Moisture Categories of Water need to be Measured?
   3. Video: Great Visualization of four WHC Methods
   4. Methods for Measuring WHC of Meat
   5. Activity - Section V
8. Section VI: Recent Advances in Measuring & Monitoring WHC
   1. Need for Fast, Real-time, Non-destructive WHC Methods
   2. Potential Fast and Non-destructive Methods
   3. Activity - Section VI
9. Selected References related to WHC
10. References: Q-Pork Chain & Other Instrumental Methodology for WHC
11. Completion
    1. Comments
    2. Self assessment
    3. Evaluation
12. Acknowledgement

Objectives

This learning resource provides information on one of the most critical control factors, the water holding capacity of meat that interfaces pig production, pork processing, product development, marketing, and meat science. Knowledge of WHC is essential to maximize company profitability and to minimize product problems.

For employees in industry (5 notional study hours, 0.25 ECTS)

• Read sections I and II on "Introduction and significance of WHC" and "Major factors affecting WHC".
• Identify major factors affecting WHC in your meat industry.
• Read section V "Methods for determining WHC" -- are any measures of WHC done in their plant?
• Summarize the key messages and put on the comments page.
• Do the self assessments.

For students in higher education (20 notional study hours, 1 ECTS)

• Read the sections I to VI.
• Do the activities as you read the material.
• Survey a variety of fresh, cooked, and/or processed products at retail. Compare them for: the amount of package purge (free juice); potential water-binding ingredients and if some are present, project their mechanism for WHC; and study the label, does the name or any other notations that suggest anything about water addition and control of water in the product.
• Make a list of items not clear to you in the learning resource and suggest text additions to solve that problem.
• Do the self assessments.
• If possible, discuss aspects of WHC with a colleague.