Factors affecting the water holding capacity of red meat products: a review of recent research advances.

摘要: The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, in turn economic implications, but also terms eating quality. A number pre-and post-mortem factors the (WHC) meat. During growth and development animals, genotype animal diet are due to their direct muscle characteristics. In immediate pre-slaughter period, stresses such as fasting, different stunning methods likely WHC. post-slaughter period chilling, ageing, injecting non-meat ingredients, well tumbling have influences Furthermore, cooking cooling procedures for final can affect WHC product, particular methods, heating rate, temperature, endpoint temperature. This paper provides overview recent research intrinsic extrinsic that beef, pork, lamb products, reveals explanations solutions some critical problems related