Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing.[1][2] The WHC characteristic corresponds to meat juiciness and meat tenderness.[3][4]
A standardized analytical method for assessing WHC has not been developed.[5]
^Cheng, Qiaofen; Sun, Da-Wen (31 January 2008). "Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances". Critical Reviews in Food Science and Nutrition. 48 (2): 137–159. doi:10.1080/10408390601177647. PMID18274969.