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- W2747657946 endingPage "113" @default.
- W2747657946 startingPage "77" @default.
- W2747657946 abstract "Abstract The ability of poultry meat to retain inherent or added moisture throughout processing and storage is an important quality attribute for both consumers and processors. This chapter focuses on the structural and biochemical characteristics of poultry muscle that influence water-holding capacity (WHC). During the postmortem transformation of muscle to meat, net charge and steric effects within the myofibril structures as well as the degree of muscle protein denaturation and degradation strongly influence the distribution of water within the muscle tissue and WHC in the final product. Antemortem factors such as feed withdrawal, preslaughter activity, transportation, and environmental conditions are discussed as they relate to WHC. The impact of postmortem factors such as stunning, electrical stimulation, carcass chilling, deboning, and storage are discussed. This chapter also reviews the various methods that are often used to quantify the complex and highly variable WHC characteristics in fresh poultry meat." @default.
- W2747657946 created "2017-08-31" @default.
- W2747657946 creator A5041935559 @default.
- W2747657946 date "2017-01-01" @default.
- W2747657946 modified "2023-09-23" @default.
- W2747657946 title "Developments in Our Understanding of Water-Holding Capacity" @default.
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