Skip to main content

Selected References related to WHC

Bertram, H.C., H.J. Andersen, A.H. Karlsson, P. Horn, J. Hedegaard, L. Norgaard, and S.B. Engelsen. (2003). Prediction of technological quality (cooking loss, and Napole Yield) of pork based on fresh meat characteristics. Meat Science, 65(2), 707-712.

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).

Enfalt, A.C., K. Lundstrӧm, and U. Engstrand. (1993). Early post mortem pH decrease in porcine m. longissimus dorsi of PSE, normal, and DFD quality. Meat Science, 34(2), 131-143.

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.

Forrest, J.C., M.T. Morgan, C. Borggaard, A.J. Rasmussen, B.L. Jespersen, and J.R. Andersen. (2000). Development of technology for the early post mortem prediction of water holding capacity, and drip loss in fresh pork. Meat Science, 55(1), 115-122.

Hamm, R. (1960). Biochemistry of meat hydration. Advances in Food Research, 10, 355−436.

Hamm, R. (1972). Kolloidchemie des Fleisches - das Wasserbindungsvermoegen des Muskeleiweisses in Theorie und Praxis. Berlin: Paul Parey.

Hamm, R. (1986). Functional properties of the myofibrillar system, and their measurements. In Muscle as Food, ed. P.J. Bechtel. Academic Press, Orlando.

Honikel, K.O. (1987). The water binding of meat. Fleischwirtzchaft, 67 (9), 1098 - 1102.

Honikel, K.O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4), 447-457.

Honikel, K.O.,, and R. Hamm. (1994) Measurement of water-holding capacity, and juiciness. In A.M. Pearson, and T.R. Dutson (Eds.), Advances in Meat Research (Vol. 9, pp. 125-161). Glasgow: Blackie Academic, and Professional.

Huff-Lonergan, E. (2009). Fresh meat water-holding capacity. In: Improving the sensory, and nutritional quality of fresh meat, p. 147-160. J P Kerry, University College Cork, Ireland,, and D A Ledward, University of Reading, UK (Eds.), Woodhead Publishing Series in Food Science, Technology, and Nutrition No. 166.

Huff-Lonergan, E., and S.M. Lonergan. (2005). Mechanisms of water-holding capacity of meat: The role of post-mortem biochemical, and structural changes. Meat Science, 71(1), 194−204.

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.

Kauffmanm R.G., W. Sybesma, F.J.M. Smulders, G. Eikelenboom, B. Engel, R.L.J.M. van Laack, A.H. Hoving-Bolink, P. Sterrenburg, E.V. Nordheim, P. Walstra, and P.G. van der Wal. (1993). The effectiveness of examining early post-mortem musculature to predict ultimate pork quality. Meat Science, 34(3), 283-300.

Kurt, E., and R.E. Klont. (2007). Water holding capacity of pork from Pietrain- sired pigs measured under different commercial processing plant conditions in Germany. 1. Effect of pH, and temperature decline curves in relation with different carcass chilling conditions. Fleischwirtschaft International, 22(3), 42-45.

Lundström, Kerstin and Leif Andersson. (2001). The effect of the RN(allele on meat quality and how the gene was discovered. In, Beyond pH: Metabolic Factors Affecting Pork Quality. Proceedings 2nd Annual Pork Quality Symposia, Indianapolis, Indiana. National Pork Producers Council, Des Moines, Iowa, USA.

Lundström, K. and L. Andersson. (2001). The effect of the RN(allele on meat quality and how the gene was discovered. In, Beyond pH: Metabolic Factors Affecting Pork Quality. Proceedings 2nd Annual Pork Quality Symposia, Indianapolis, Indiana. National Pork Producers Council, Des Moines, Iowa, USA.

Lundström, K., and G. Malmfors. (1985) Variation in light scattering, and water-holding capacity along the porcine Longissimus dorsi muscle. Meat Science, 15(4), 203-214.

Offer, G. (1991). Modelling of the formation of pale, soft,, and exudative meat: Effects of chilling regime, and rate, and extent of glycolysis. Meat Science, 30, 157-160.

Offer, G., and P. Knight. (1988). The structural basis of water-holding in meat: Part 2: Drip Losses. In: Developments in Meat Science 4, Ed. R. Lawrie, p. 173-241. Elsevier, Oxford.

Offer, Gerald, Peter Purslow, Richard Almond, Tony Cousins, John Elsey, Graham Lewis, Nick Parson, and Alan Sharp. (1988). Myofibrils, and Meat Quality. Proc 34th International Congress of Meat Science, and Technology, Part A. Brisbane Australia.

Offer, G., and J. Trinick. (1983). On the mechanism of water holding in meat: The swelling, and shrinking of myofibrils. Meat Science, 8(4), 245−281.

Pearce, K.L., K. Rosenvold, H.J. Anderson, and D.L. Hopkins. (2011). Water distribution, and mobility in meat during the conversion of muscle to meat, and aging, and the impacts on fresh meat quality attributes - A review. Meat Science 89(2), 111-124.

Pouttu, P., and E. Puolanne. (2006). A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation. Department of Food Technology/Meat Technology, University of Helsinki.

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

Rosenvold, K., and H.J. Andersen. (2003). Factors of significance for pork quality--a review. Meat Science, 64(3), 219-237.

Wierbicki, E., and F.F. Deatherage. (1958). Determination of water holding capacity in fresh meats. Journal of Agricultural, and Food Chemistry, 6, 387-392.