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

Activity - Section IV

If you have a colleague that is mutually interested in WHC, discuss the manuscript and the Power Point with them probing for a greater understanding of parts you are less clear on.

Questions for you to ponder:

1. Review the basic structure of skeletal muscle that is involved with WHC.
2. What new aspects of muscle structure were introduced to you in these two documents?
3. For meat WHC, what is meant by "electrostatic forces", "osmotic forces", and "capillary forces?
4. What is the role of the myosin and its light versus heavy chains in WHC?
5. What is your opinion of the significance of electrostatic forces interacting in the myofibrils of muscle relative to WHC?
6. How would 1% salt added to muscle affects its WHC compared with 4% added NaCl?
7. Is there an inter-relationship between capillary forces and the myofibrillar spacing due to electrostatic forces?
8. What does high- and low-density water have to do with water bind?
9. Differentiate between "kosmotrophic" and "chaotropic" ions and how this impacts WHC.
10. How does the ionic strength of pre- and post-rigor muscle affect WHC?