Water-holding capacity (WHC)

Phát âm

Phiên âm: /ˈwɔːtə(r) ˈhəʊldɪŋ kəˈpæsəti/

Từ loại: Noun

Nghĩa tiếng Việt:
Khả năng giữ nước

Nghĩa tiếng Anh:
Water holding capacity (WHC) is the ability of food to hold its own or added water during the application of force, pressure, centrifugation, or heating.

Thuật ngữ liên quan:

• Pale Soft Exudative (PSE meat)
• Red Firm Non-exudative (RFN meat)
• Centrifugation
• Meat
• Isoelectric point (pI)
• Dark Firm Dry (DFD meat)
• Meat quality
• Capacity
• Ability
• Application
• Heating
• Drip loss
• Water (H₂O)

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