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Fundamentals of Water Holding Capacity (WHC) of Meat
Table of Contents
Introduction
Objectives
Learning goals
Teacher page
List of Abbreviations used in this Learning Resource
Section I: Introduction and Significance of WHC
What is WHC?
Overview of Proteins, Fat, pH and Water and WHC
Compartments for Holding Water in Meat
Activity - Section I
Section II: Major Factors Affecting WHC
Role of Animal Genetics and WHC
Role of Pre-harvest Handling of Pigs on WHC
Conversion of Muscle-to-Meat Issues and WHC
Muscle Extensibility and Rigor Mortis
Activity - Section II
Section III: Mechanism for Holding of Water in Pork
Concepts for holding of Water in Meat
How is Water Held in Meat?
Graphic Representation of WHC and Important Concepts
Examples of Extrinsic Factors Affecting WHC of Processed Meats
Activity - Section III
Section IV: Fundamental Science of Water Holding Capacity
Expanding the Knowledge of WHC
The Assignment
Activity - Section IV
Section V: Methods for Determining WHC
Complexity of Measuring WHC
What Moisture Categories of Water need to be Measured?
Video: Great Visualization of four WHC Methods
Methods for Measuring WHC of Meat
Activity - Section V
Section VI: Recent Advances in Measuring & Monitoring WHC
Need for Fast, Real-time, Non-destructive WHC Methods
Potential Fast and Non-destructive Methods
Activity - Section VI
Selected References related to WHC
References: Q-Pork Chain & Other Instrumental Methodology for WHC
Completion
Comments
Self assessment
Evaluation
Acknowledgement
Comments
