Water Binding Measurement of Meat

A quick technique for measuring cooking yield based on microwave heating was compared with a modified cooked‐centrifuge technique for determining water holding capacity and both were compared with the standard raw‐press technique for determining water holding capacity. In general the results of the three methods were highly correlated; however, limitations of each method were noted. The effects of additives such as salt, phosphate and binders were evaluated along with the effects of time postmortem and freezing‐thawing. The influence of fat was also evaluated and a variety of sausage raw materials were analyzed by the three techniques.