Fundamentals of Meat's Water Holding Capacity

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Welcome to this learning resource on fundamentals of water holding capacity (WHC) of meat!

This learning resource consists of six sections:

I. Introduction and significance of WHC,

II. Major factors affecting WHC,

III. Mechanisms for holding of water in meat,

IV. Fundamental science of WHC,

V. Methods for determining WHC, and

VI. Recent advances for measuring and monitoring WHC.

Users can pick and choose appropriate sections for their interest, application, and background knowledge of meat science.

Language: 
English
Year of Production: 
2011
Producer: 
Q-PorkChains
Type of License: 
Creative Commons Attribution-NonCommercial-ShareAlike (CC BY-NC-SA)
License Owner: 
-
License Details: 
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Ordering Information: 
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Contact: 

Algers Anne
anne.algers@slu.se

IT Equipment Requirement: 
-
Partners: 
Melvin C. Hunt, Karl Honikel and Eero Puolanne. Contributing authors: Christiaan Kapper, Ronald E. Klont, Jette Young and Anne Algers
Training Level: 
-
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