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

Selected References related to WHC

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Brewer, M.S. (2004). Water-holding Capacity. In: Chemical, and Physical Characteristics of Meat, Encyclopedia of Meat Sciences, Academic Press. pp 242-249.

Briskey, E.J. (1964). Etiological stature and associated studies of pale, soft, exudative porcine musculature. Advances in Food Research, 13:89-177.

Christensen, L.B. (2003). Drip loss sampling in porcine m. longissimus dorsi. Meat Science, 63(4), 469-477.

Eikelenboom, G., D.R. Campion, R.G, Kauffman, and R.G. Cassens. (1974). Early post-mortem methods of detecting ultimate porcine muscle quality. Journal of Animal Science, 39(2), 303-308).

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Fischer, K. (2007). Drip loss in pork: influencing factors, and relation to further meat quality traits. Journal of Animal Breeding and Genetics, 124, 12-18.

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Kauffman, R.G., G. Eikelenboom, P.G. van der Wal, G. Merkus, and M. Zaar. (1986a). The use of filter paper to estimate drip loss of porcine musculature. Meat Science,18(3), 191-200.

Kauffman, R.G., G. Eikelenboom, P.G. van der Wal, B. Engel, and M. Zaar. (1986b). A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Science, 18(4), 307-322.

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