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Section III: Mechanism for Holding of Water in Pork

Objective of Section III: To enhance knowledge about the mechanism of meat's WHC.

By now you should be familiar with the terminology used to describe WHC, muscle structure, the conversion of muscle to meat, and the effects of pH on electrical interactions involved in WHC. All of these factors interact and affect WHC primarily by spatial properties of muscle proteins due to either electrostatic repulsion, osmotic changes during rigor, and capillary forces that restrict water movement.