meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-1-62-70meat-250Research ArticleСтатьиWater-holding and water-holding capacity of meat and methods of its determinationWater-holding and water-holding capacity of meat and methods of its determinationhttps://orcid.org/0000-0001-5889-9176KudryashovL. S.KudryashovL. S.

Leonid S. Kudryashov, Doctor of Technical Sciences, Professor, Chief Researcher

109316, Moscow, Talalikhina str., 26Tel.: +7–903–627–33–06

Leonid S. Kudryashov, Doctor of Technical Sciences, Professor, Chief Researcher

109316, Moscow, Talalikhina str., 26Tel.: +7–903–627–33–06

lskudryashov@yandex.ruhttps://orcid.org/0000-0002-6597-0492KudryashovaO. A.KudryashovaO. A.

Olga A. Kudryashova, Candidate of Technical Sciences, Leading Researcher, Scientific Laboratory of Normative and Technical Developments and Expertise

142552, Moscow region, Rzhavki townshipTel.: +7–903–687–62–17

Olga A. Kudryashova, Candidate of Technical Sciences, Leading Researcher, Scientific Laboratory of Normative and Technical Developments and Expertise

142552, Moscow region, Rzhavki townshipTel.: +7–903–687–62–17

std@vniipp.ruV.M. Gorbatov Federal Research Center for Food SystemsРоссияV.M. Gorbatov Federal Research Center for Food SystemsRussian FederationAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute”РоссияAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute”Russian Federation202304042023816270Copyright © Kudryashov L.S., Kudryashova O.A., 20232023Kudryashov L.S., Kudryashova O.A.Kudryashov L.S., Kudryashova O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/250

The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water (immobilized), and loosely bound excessive water (free). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity.

The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water (immobilized), and loosely bound excessive water (free). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity.

water-holding capacitywater-binding capacitymeat proteinsforms of water-to-meat bondsmethods of WHC determinationgravitypressurecentrifugationwater-holding capacitywater-binding capacitymeat proteinsforms of water-to-meat bondsmethods of WHC determinationgravitypressurecentrifugationThe article was published as a part of the research topic No. 122031400350–5 with in the state assignment of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute”.The article was published as a part of the research topic No. 122031400350–5 with in the state assignment of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute”.ReferencesHamm, R. (1960). Biochemistry of meat hydration. Advances in Food Research, 10, 355–463. https://doi.org/10.1016/s0065–2628(08)60141-xHamm, R. (1960). Biochemistry of meat hydration. Advances in Food Research, 10, 355–463. https://doi.org/10.1016/s0065–2628(08)60141-xOffer, G., Trinik, J. (1983). 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The authors declare that there are no conflicts of interest present.