I see that there are tests for looking at meat water holding capacity that invovles pressing meat on filter paper, or centrifuging samples. However, how does these tests distinguish between water pressed/centrifuged out versus oil/fat? For example, if I were to press a piece of highly marbled wagyu, or a ground beef burger patty, there's almost certainly going to be oil that's pressed out along with the water.
A number of pre-and post-mortem factors influence the water holding capacity ... up to 75% water, with the balance being made of 20% protein, about 2% fat, and about ... Several factors could account for the above results. ... as a screening of the positively charged groups on the protein molecules due to ... J. Am. Oil Chem.
Go through this my recent publication about functional properties, including water holding/absorption capacity and oil absorption capacity
Alternatively, you may need to first extract/isolate the fast/oils using Soxhlet method or any other method of fat/oil extraction, before determining the WHC
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