Elsevier

Meat Science

Volume 23, Issue 4, 1988, Pages 235-252
Meat Science

Techniques for measuring water-binding capacity in muscle foods—A review of methodology

https://doi.org/10.1016/0309-1740(88)90009-5Get rights and content

Abstract

Many methods are available for measuring the WHC (water-holding capacity) of muscle and muscle products. However, not all WHC methods are suitable for a given application and use of an inappropriate method may lead to erroneous conclusions. This paper will first briefly describe the mechanism which immobilizes water in muscle foods, then review the methods currently used for measuring WHC of muscle foods and indicate suitable applications for each method.

References (41)

  • C.F. Hazlewood et al.

    Biophys. J.

    (1974)
  • R.G. Kauffman et al.

    Meat Sci.

    (1986)
  • R.G. Kauffman et al.

    Meat Sci.

    (1986)
  • G. Offer et al.

    Meat Sci.

    (1983)
  • G.R. Trout et al.

    Meat Sci.

    (1987)
  • J.R. Bendall

    J. Sci. Food Agric.

    (1954)
  • P.E. Bouton et al.

    J. Food Sci.

    (1972)
  • A.M. Childs et al.

    J. Agr. Res.

    (1934)
  • B. Dagbjartsson et al.

    J. Food Sci.

    (1972)
  • O. Eide et al.

    J. Food Sci.

    (1982)
  • S. Glasstone et al.

    Elements of Physical Chemistry

    (1970)
  • R. Grau et al.

    Naturwiss.

    (1953)
  • R. Grau et al.

    Fleischwirts.

    (1957)
  • R. Grau et al.

    Biochem. Z.

    (1953)
  • R.G. Hamilton et al.

    CSIRO Meat Res. Rep. No. 4/84

    (1984)
  • R. Hamm

    Advan. Food Res.

    (1960)
  • R. Hamm
  • A-M. Hermansson

    Qual. Plant Foods Hum. Nutr.

    (1983)
  • A-M. Hermansson
  • A-M. Hermansson et al.

    J. Food Sci.

    (1982)
  • Cited by (0)

    View full text