ABSTRACTWith the development of more refined methods of measuring water‐binding properties of meats, the term “water‐holding capacity” needs to be replaced with more specific and carefully defined terms such as expressible moisture, water‐binding potential, and free drip. An improved method of measuring expressible moisture is described which is simple and reproducible. It basically measures the amount of liquid squeezed out of a protein system with centrifugal force, by measuring the weight gain of a filter paper surrounding the sample. This method seems to be highly sensitive to factors that affect the water‐binding properties of m
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