@article{YU2023, 
author = {Qingqing YU and Jiao LIU and Hui HONG and Ruichang GAO and Yulong BAO},
title = {Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat},
year = {2023},
journal = {Food Science},
volume = {44},
number = {5},
pages = {241-247},
keywords = {water-holding capacity, myofibrillar protein, net charge, microstructure},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220413-157},
doi = {10.7506/spkx1002-6630-20220413-157},
abstract = {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.}
}