The water-holding capacity of meat: A reference analytical method

The water-holding capacity (WHC) of meat affects its characteristics and is a crucial criterion for assessing meat quality. However, there is no precise analytical method for determining meat WHC. This study aimed to develop a precise and widely applicable method to determine the WHC of turkey and pork samples. A filter-paper press method was used to present WHC as water content (%) before and after pressing (WHC