How to Meat water holding capacity

What You Need to Know

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. The WHC characteristic corresponds to meat juiciness and meat tenderness.

Steps

1. 1.

   Chinese red-cooked pork (China): Slow braising maximizes WHC for succulent texture

2. 2.

   French confit (France): Fat immersion preserves moisture during slow cooking

3. 3.

   Japanese tonkotsu ramen (Japan): Pork bone collagen contributes to broth viscosity

The Science

Primary Reaction

Protein denaturation and aggregation

Common Mistakes