Fundamentals in Water Holding Capacity - 26.09.2011
A new electronic learning resource that can be used for students and business has been developed and uploaded at the teaching and training platform www.porktraining.org
The sustainability of meat companies in any country historically depends on how much volume of meat they sell. Volume is primarily related to the yields of meat product at every segment of the production chain.
Water holding capacity (WHC) is one of the most important physical traits of meat that affects yields, quality, safety, and profitability.
Unfortunately, WHC is one of the most complex traits of meat because it is affected by numerous factors from "conception to consumption" in the meat industry.
The critical issue is being able to create and manage an operating system that integrates as many factors as economically possible that affect WHC.
Significant loses of moisture can occur at nearly every step of a meat companies' operation. Controlling these losses depends on a comprehensive plan for monitoring WHC and, when possible, incorporation of new technology to assist in real time monitoring and modulation of process control.
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