Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat
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 me...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-029.pdf |
| _version_ | 1827958209155956736 |
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| author | YU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong |
| author_facet | YU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong |
| author_sort | YU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-09T15:33:01Z |
| format | Article |
| id | doaj.art-23f54aeda7f447cb85851bcfdd553023 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-09T15:33:01Z |
| publishDate | 2023-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-23f54aeda7f447cb85851bcfdd5530232023-04-28T05:11:07ZengChina Food Publishing CompanyShipin Kexue1002-66302023-03-0144524124710.7506/spkx1002-6630-20220413-157Research Progress on the Mechanism of Water-Holding Capacity of Fresh MeatYU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong0(1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. College of Life Sciences, South-Central Minzu University, Wuhan 430074, China;3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)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.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-029.pdfwater-holding capacity; myofibrillar protein; net charge; microstructure |
| spellingShingle | YU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat Shipin Kexue water-holding capacity; myofibrillar protein; net charge; microstructure |
| title | Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat |
| title_full | Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat |
| title_fullStr | Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat |
| title_full_unstemmed | Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat |
| title_short | Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat |
| title_sort | research progress on the mechanism of water holding capacity of fresh meat |
| topic | water-holding capacity; myofibrillar protein; net charge; microstructure |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-029.pdf |
| work_keys_str_mv | AT yuqingqingliujiaohonghuigaoruichangbaoyulong researchprogressonthemechanismofwaterholdingcapacityoffreshmeat |