What is the water holding capacity of meat?
The water-holding capacity of meat is at a minimum at the isoelectric point (pI) of meat proteins. The pI of meat (where water-holding capacity is at a minimum) is in the pH range of 5.0–5.4, which is also the ultimate pH of meat or the pH of meat after it has gone through rigor mortis.
How do you calculate the water holding capacity of meat?
The areas were measured with a compensating polar planimeter and the WHC was calculated by the following equation: WHC=1-total area-meat film area/meat film area. (Hamm, Advances in Food Research, Vol.
What is the water holding capacity of protein?
Proteins have been found to contain 0.3-0.5 grams of unfreezable water per gram of protein [3].
What is the isoelectric point of meat?
The concept or term to be familiar with is isoelectric point (pl). This is the pH where positive charges are equal to negative charges. The isoelectric point of meat is approximately 5.2. As the pH of meat decreases due to the buildup of lactic acid, the pH approaches the isoelectric point.
What affects water holding capacity in meat?
A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC.
What 4 things affect water holding capacity?
1.6.1 Time postmortem.
Why is water holding capacity important?
Water holding capacity is important to soil health. Soils that can retain a balanced amount of water are able to nourish crops and keep soil organic matter alive. Healthy soil structure forms into aggregates, lessening the density in the soil to create more pores, where water can filter in and out.
What is water holding capacity used for?
Water holding capacity (WHC) is the ability of proteins to prevent water from being released or expelled from their three-dimensional structure (Hermansson, 1986; Zayas, 1997b). WHC plays an important role in developing food texture, especially in comminuted meat products and baked dough (Zayas, 1997b).
What is the pH of raw chicken?
about 5.3-6.5
Under normal conditions, fresh chicken meat has a pH range of about 5.3-6.5 post slaughtering [25]. The research refers to pH standard according to 6 – 7 [26].
How pH affect water holding capacity of meat?
pH change can affect on water holding capacity (WHC) and color of meat. This means that by increasing pH during storage, the WHC of the meat increases. The reason for this increase is related to increase in solubility of meat proteins that move away from the isoelectric point.
How does water-holding capacity affect meat quality?
Meat with low water water-holding capacity often tends to produce inferior processed products. Early postmortem biochemical and biophysical processes contribute to the development of water-holding capacity.
What is the water-holding capacity of food proteins?
2.3.2 Water-holding capacity of food proteins. Water-holding capacity (WHC) (or water-binding capacity, or water-absorption capacity) is a measure of the total amount of water that can be absorbed per gram of a protein powder. This property is based on the direct interaction of protein molecules with water and other solutes.
What factors affect the amount of moisture in meat?
In summary, the entire system of live animal production and handling through initial chilling and finally storage and handling of the meat all play significant roles in influencing the amount of moisture that is lost from the product. Muscle contains approximately 75% water.
What is WHC and why does it matter in raw poultry meat?
For processors, improved WHC in raw poultry meat leads to greater marinade pick-up and retention, better protein functionality, and greater processing and cooking yields.