Is there relationship between Water holding capacity in meat and colour with changes in pH?
There was a clear tendency for WHC to increase with increasing meat pH values, pH values were increased away from the isoelectric pH of proteins, and WHC increased as well , meat with a pH below 5.8 had a pale colour, while in meat with high pH, the colour was darker .
Dear Dr. Oshibanjo,
pH change can affect on water holding capacity (WHC) and color of meat. This means that by increasing pH during storage, the WHC of the meat increases. The reason for this increase is related to increase in solubility of meat proteins that move away from the isoelectric point. On the other hand, by increasing WHC, the amount of free water in the meat decreases and the light reflected from the meat surface decreases. However, the color of the meat becomes darker.
Regards,
Kazem Alirezalu
There was a clear tendency for WHC to increase with increasing meat pH values, pH values were increased away from the isoelectric pH of proteins, and WHC increased as well , meat with a pH below 5.8 had a pale colour, while in meat with high pH, the colour was darker .
Dr. Oshibanjo
You can read this research .. The relation between WHC and pH was discussed clearly.
The increase of WHC (cm2/ 0.3 g sample) is not favorable because it means that the meat lost its ability to bind water, such loss could be attributed to the protein hydrolysis.
I disagree with Mr. Hanafi because increased WHC leads to a reduction in weight loss, drip loss and cooking loss, which are desirable aspects.
Dr. Kazem,
I mean the increase of the area of WHC. Where, the high the increase of the area, the high the loss of liquids from the meet (that is not desirable).
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