Description
Measure of meat moisture retention
Technical
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.
Science
Primary Reaction
Protein denaturation and aggregation
Sensory Profile
Aroma ()
meatysavoryumamifattyslightly metallic
Wine Analogy
Like a full-bodied red wine's tannin structure that holds flavor compounds
Coffee Analogy
Similar to how coffee grind particle size affects water retention during brewing
Perfume Analogy
Comparable to base notes in perfumery that slowly release fragrance over time