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Meat water holding capacity. Meat water holding capacity ( WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. [1] [2] The WHC characteristic corresponds to meat juiciness and meat tenderness. [3] [4]
This in turn lowers the meat's water-holding capacity, [47] so the meat loses water or "weeps". [45] In muscles that enter rigor in a contracted position, actin and myosin filaments overlap and cross-bond, resulting in meat that becomes tough when cooked. [45]
PSE meat. Pale, soft, exudative meat, or PSE meat, describes a carcass quality condition known to occur in pork, beef, and poultry. It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers. The condition is believed to be caused by abnormal muscle metabolism following ...
Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat. [3] Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken. [3] Drip loss is in part governed by the water holding capacity of meat. [4]
The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served. This makes it easier to carve and makes its structure firmer and more resistant to deformation. Its water-holding capacity also increases and less liquid is lost from the meat during carving. [6]: 165
Sphagnum is a genus of approximately 380 accepted species [ 2][ 3] of mosses, commonly known as sphagnum moss, also bog moss and quacker moss (although that term is also sometimes used for peat ). Accumulations of Sphagnum can store water, since both living and dead plants can hold large quantities of water inside their cells; plants may hold ...
Carrying capacity is applied to the maximum population an environment can support in ecology, agriculture and fisheries. The term carrying capacity has been applied to a few different processes in the past before finally being applied to population limits in the 1950s. [ 1] The notion of carrying capacity for humans is covered by the notion of ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...