Molecular Nutrition

Effect Factors of Water Holding Capacity of Meats and Its Potential Mechanism

  • ZHANG Yuwei ,
  • LUO Hailing ,
  • JIA Huina ,
  • CHANG Yanfei ,
  • JIAO Lijuan ,
  • CHEN Yong
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  • State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2012-02-22

  Online published: 2012-08-03

Abstract

Water holding capacity is a significant index reflecting the meat quality, which has an important meaning on the physics form, flavor and flesh color of muscles. Several factors, such as the reduction of muscle net charge, muscle shrinkage, the degradation of cell protein in post-mortem and genetic factors, affect water holding capacity. However, the specific mechanisms of effect on water holding capacity were not very clear. This paper combined the research progress at home and abroad to review the effect factors on water holding capacity of meats and its mechanisms. Meanwhile, how to control water holding capacity in order to obtain good meat product is an important research direction in the future.

Cite this article

ZHANG Yuwei , LUO Hailing , JIA Huina , CHANG Yanfei , JIAO Lijuan , CHEN Yong . Effect Factors of Water Holding Capacity of Meats and Its Potential Mechanism[J]. Chinese Journal of Animal Nutrition, 2012 , 24(8) : 1389 -1396 . DOI: 10.3969/j.issn.1006-267x.2012.08.001

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