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Activity - Section I

Self- or group-study questions: (answers at the end)

  1. Give 2 to 4 advantages for working to improve yields via improving WHC.
  2. Define water holding capacity of meat.
  3. Generally, the higher the pH of meat the _________ (better or worst) the WHC.
  4. True/False: Having meat at the isoelectric pH is a good idea.
  5. What is the major difference between immobilized water and free water?
  6. If you have some experience in the meat industry, can you describe an example where yields and WHC might need special attention to minimize weight losses?