Techniques for measuring water-binding capacity in muscle foods—A review of methodology

Many methods are available for measuring the WHC (water-holding capacity) of muscle and muscle products. However, not all WHC methods are suitable for a given application and use of an inappropriate method may lead to erroneous conclusions. This paper will first briefly describe the mechanism which immobilizes water in muscle foods, then review the methods currently used for measuring WHC of muscle foods and indicate suitable applications for each method.