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Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat
- Source :
- Shipin Kexue, Vol 44, Iss 5, Pp 241-247 (2023)
- Publication Year :
- 2023
- Publisher :
- China Food Publishing Company, 2023.
-
Abstract
- Water-holding capacity is an important quality attribute of fresh meat. It is closely related to eating quality attributes such as tenderness, juiciness and color. Water-holding capacity also affects the mass of meat when marketed. Therefore, water-holding capacity has a focus of attention in the meat industry. This paper reviews the fundamental theory of the water-holding capacity of meat and its recent developments. A brief introduction is given to the microstructure of muscle and water distribution in muscle. The roles of electrostatic forces, osmotic pressure, and capillary forces in the water-holding capacity of meat are summarized, and the methods used for water-holding measurement are reviewed. Finally, the latest research progress on the water-holding mechanism in meat is discussed with a focus on net charge and microstructure. This comprehensive review will provide a theoretical basis for meat research and production.
Details
- Language :
- English, Chinese
- ISSN :
- 10026630
- Volume :
- 44
- Issue :
- 5
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin Kexue
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.23f54aeda7f447cb85851bcfdd553023
- Document Type :
- article
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20220413-157