Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
College of Agriculture + Food Science, Florida Agricultural and Mechanical University, Perry-Paige Building, 1740 S Martin Luther King Boulevard, Tallahassee, FL 32307, USA.
Meat Sci. 2021 Aug;178:108510. doi: 10.1016/j.meatsci.2021.108510. Epub 2021 Apr 3.
Studies examining meat quality variation, possibly resulting from animal physiology, processing, or ingredient additions, are likely to include at least one measure of water holding capacity (WHC). Methods for evaluating WHC can be classified as direct or indirect. Direct methods either gauge natural release of fluids from muscle or require the application of force to express water. The indirect methods do not actually measure WHC. They attempt to separate meat into two or three categories based on predictions of direct method results: the extreme of high and low WHC and an optional 'normal' group. Considerable statistical analyses are required to generate these predictive models. Presently, there are inconsistent terms (e.g., water holding, WHC, water binding, water binding potential/capacity) used to describe WHC and no standardized techniques recommended to evaluate it. To ensure that results can be compared across different laboratories, a better consensus must be reached in how these terms are employed and how this critical parameter is determined.
研究可能会考察由于动物生理学、加工或成分添加而导致的肉质变化，其中至少包括一项水分保持能力（WHC）的测量。WHC 的评估方法可分为直接和间接两类。直接方法要么测量肌肉中自然释放的液体，要么需要施加力来挤出水分。间接方法实际上并不测量 WHC。它们试图根据直接方法结果将肉分为两类或三类：高水分保持能力和低水分保持能力的极端情况，以及可选的“正常”组。生成这些预测模型需要进行大量的统计分析。目前，用于描述 WHC 的术语（例如，水分保持、WHC、水分结合、水分结合潜力/能力）不一致，也没有推荐用于评估 WHC 的标准化技术。为了确保可以在不同实验室之间比较结果，必须在如何使用这些术语以及如何确定这个关键参数方面达成更好的共识。
