Water-holding and water-holding capacity of meat and methods of its determination

The considered topic is of great interest for researchers and practitioners engaged in the development technology production meat food. In review, authors focus on theoretical aspects capacity to bind hold water. characteristic forms strength water-to-meat bonds given. influence structural elements muscle tissue water shown. different opinions specialists are given regard terms “water-binding” (WBC) “water-holding” (WHC) meat, this research expressed their own opinion. Basing analysis publications, a from point view technological practice: there tightly bound water, loosely available ( immobilized ), excessive free ). article summarizes material methods determination water-holding (water-binding) meat. It shown that up date no unequivocal answer about choice WHC method. To define WHC, it recommended subtract WBC value obtained by one gravimetric indicator external pressure. This problem requires further research, discussion issues capacity.