Meat Water Holding Capacity Measurement

The WHC of each meat sample was measured in duplicate using the procedure as described by Hoa et al. [15 (link)]. Briefly, after grinding using a mini grinder (Hanil Co., Chungcheongnam-do, Korea), an aliquot (0.5 g) of meat was taken and placed in a 2 mL ultra-centrifugal filter unit, which was then inserted into an ultra-centrifugal filter device (Millipore Corp., Bedford, MA, USA). After heating for 20 min at 80 °C in a water bath, the samples were cooled at 4 °C for 10 min and then centrifuged at 2000× g for 10 min. The initial weight of the ultracentrifugal filter unit before cooking and its weight with the cooked sample were recorded to determine the water loss. Also, the total moisture and fat contents in each fresh meat sample, determined by using a Food Scan Lab 78810 (Foss Tecator Co., Ltd., Hillerod, Denmark), were used to determine its WHC. Finally, the WHC was calculated using the equation developed by Laakkonen et al. [16 (link)] as follows: $$\mathrm{WHC}=\frac{\mathrm{Total}\mathrm{moisture}\mathrm{content}(\%)-\mathrm{Moisture}\mathrm{loss}{(\%)}^{1)}}{\mathrm{Total}\mathrm{moisture}\mathrm{content}}\times 100$$
$${ }^{1)}\mathrm{Moisture}\mathrm{loss}(\%)=\frac{\mathrm{W}1-\mathrm{W}2}{\mathrm{S}\times {\mathrm{FF}}^{2)}}\times 100$$
$${ }^{2)}\mathrm{FF}=1-\frac{\mathrm{Total}\mathrm{fat}\mathrm{content}}{10}$$
W1: Weight of sample and centrifugal filter unit before heating. W2: Weight of sample and centrifugal filter unit after heating and centrifuging. S: Sample weight. ²⁾ FF: Fat factor; 1: Constant.