Complexity of Measuring WHC
Numerous methods have been evaluated over the years. Each method has advantages and limitations. What works for one operation may not work for another. Attempts have been made to "standardize" some measurements, but consensus agreement is limited. Two methods for WHC, (one for drip in uncooked whole meat and one for cooking losses in whole meat) have been approved as reference methods for WHC (Honikel, 1998). This contrasts with other accepted methods routinely used for measuring other chemical, biological and physical properties of meat and meat products. In general, companies use these reference methods or just use what "works for them". Without doubt, greater standardization of WHC methods, at least for research, continues to be a need. As more is known about the fundamental science of WHC and with the application of new analytical instrumentation, new methods may evolve that are affordable, fast, nondestructive, and that cover a broader section of meat operations.