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Marination and Water-Holding Capacity of Broiler Meat

Published: October 22, 2008

Summary

One of the most important properties of poultry meat is it's ability to bind and retain innate water (water-holding capacity or WHC) as well as added water during marination. The type of muscle proteins primarily responsible for WHC and marinade pick-up/retention are the myofibrillar or structural proteins (actin, myosin and the combined structure actomyosin). Table 1 describes the myofibrillar pr...

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Christina Peter Gervas

4 de junio de 2020

Thank you for the marination lesson. I have a question, i want to know is it true that when you use excess liquid marinades (soy sauce or vinegar) to marinate chicken meat, they tend to ooze from meat unlike the beef meat where the marinades keep binding with the meat?

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