Advances and applications in water retention technology for meat and meat products: Status and future research directions
Lili Ji, Qing Nie, Yanan Zhou, Jiawen Ning, Shu Wang, Chunyan Zhou, Yi Luo, Rui Yang, Jiamin Zhang
Abstract
Summary Water retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structure of muscles. This study reviewed the different factors that contribute to water loss in meat and meat products, encompassing aspects such as animal species and cuts, pH levels, processing methodologies, storage and packing conditions, and salt concentration. This study reviewed the application of water retention techniques in the context of meat processing and its resultant products. The primary objective of this study is to offer theoretical justification for the reduction of juice loss, preservation of essential water content, enhancement of texture, and improvement of meat quality throughout the stages of processing and storage.