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The Assignment

  1. Scan through the selected references at the end of this Learning Resource. Become familiar with some of the names and research stations of these WHC researchers. If possible, obtain copies of references of your choice, read them, and discuss them if possible to further you knowledge of WHC.
  1. Obtain a copy and read, and digest the paper below.

Puolanne, E. and Marjo Halonen. 2010. Theoretical aspects of water-holding in meat. Meat Science, 86(1), 151-165.

  1. Work your way through the PowerPoint presentation below that is related to the manuscript.

Puolanne, E. and Marjo Halonen. 2011. Water-holding in Meat. Courtesy of Drs. Puolanne and Halonen.