Trout G R
Department of Animal and Dairy Sciences and Alabama Agricultural Experiment Station, Auburn University, Auburn, Alabama 36849, USA.
Meat Sci. 1988;23(4):235-52. doi: 10.1016/0309-1740(88)90009-5.
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.
有许多方法可用于测量肌肉及肌肉制品的保水能力（WHC）。然而，并非所有的WHC测量方法都适用于特定应用，使用不当的方法可能会导致错误结论。本文将首先简要描述肌肉食品中固定水分的机制，然后回顾目前用于测量肌肉食品WHC的方法，并指出每种方法的适用情况。
