Optimum Conditions for Determining Water Holding Capacity of Beef by the Press Method

Water holding capacity (WHC) of ground beef was measured by the press method. Three levels of applied force, test duration, sample mass, and salt concentration were investigated. Three types of deformations – plastic, elastic and permanent were used to explain the effects of applied force on WHC. Viscoelastic properties explained the effects of test duration. In general, WHC decreased with additional applied force and test duration, and increased with a larger sample size and salt concentration. Recommended test conditions are: 1 g sample size, 20 kN force for 2 min at a salt concentration of 0, 1 or 2%.