WHCtrend, an up-to-date method to measure water holding capacity in meat

Reference methods for the assessment of physical characteristics of meat

K.O. Honikel · Meat Science · 1998 · 2.5K citations

Agriculture, Food Science, Food Analysis +13

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

Agriculture, Animal Sciences, Food Science +14

Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats

Eugen Wierbicki, F. E. Deatherage · Journal of Agricultural and Food Chemistry · 1958 · 246 citations

Agriculture, Food Science, Food Analysis +14

A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle

R. G. Kauffman, G. Eikelenboom, Pranay Wal et al. · Meat Science · 1986 · 236 citations

Life Sciences, Physiology, Veterinary Physiology +14

Techniques for measuring water-binding capacity in muscle foods—A review of methodology

Graham R. Trout · Meat Science · 1988 · 218 citations

Agriculture, Food Science, Nutritional Sciences +6