Construct · 1 fields · 1 citations

water holding capacity: a standalone construct

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Food science

the ability of meat to retain its own water during cutting, heating and storage, shaped by post-mortem protein and structural changes.

In food science, water holding capacity refers to the ability of meat to retain its own water during cutting, heating and storage, shaped by post-mortem protein and structural changes. This meaning comes from Huff-Lonergan (2005) in Meat Science.[1]

Unit
Recovery means
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Nearby constructs

capacity5 fields · 8 citationsjingle · one word, four limits drip loss1 fields · 1 citationsanchor · a standalone construct holding2 fields · 2 citationsjingle · one word, two constructs

References

Huff-Lonergan, E., & Lonergan, S. M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science, 71(1), 194-204. https://doi.org/10.1016/j.meatsci.2005.04.022

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