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

What is WHC?

WHC is defined as the ability of meat to hold its native and added moisture during fabrication and through processing.

Because 75% of the weight of lean skeletal muscle is water, retaining and controlling the location of this inherent or added water is critical to maximizing yield and quality. Thus, controlling any single factor or combination of factors that affect the ability of meat to retain moisture should improve company profitability.

Listed in Table I-1 are numerous meat traits that are strongly correlated with WHC. Most of these traits are directly related to consumer-desired parameters of tenderness, juiciness and flavor; meat color and appearance in packages; and numerous meat processing factors that are directly related to protein functionality, processing scheduling; protocols for effective non-thermal and thermal processing, and most importantly, product YIELDS. Finally, if WHC is properly managed, many other operational variables will also improve, all of which will result in greater consumer satisfaction with products and fewer product complaints and returns.

Table I-1. List of associations between WHC and other meat traits.