Water-Holding Capacity Explained

The relationship between water and pH level in meat and how it affects overall weight and meat value.

Understanding water-holding capacity (WHC) in meat, how it relates to pH levels and how it changes throughout the various phases of meat processing can help processors understand fluctuations in yields, quality and food safety parameters. This handy reference highlights some of the basic science behind WHC, pH, and how water loss leads to weight loss in retail cuts.