Rapid method for determining water-holding capacity in meat using video image analysis and simple formulae

To accelerate measurement of the water-holding capacity (WHC) of meat by the press method, video image analysis (VIA) and formulae were investigated. The areas of meat and meat liquid on filter paper were little affected by changes in the operating conditions of the VIA system. VIA is associated with greater repeatability, less variation due to operators and was less time consuming than planimetry. When VIA was applied to a variety of fresh meats (beef, pork, chicken and duck meat), it was possible to measure the areas of meat and liquid on filter paper under a translucent plastic plate, immediately after pressing, without drawing an outline of the meat area. VIA was also able to measure cooked meat. Drying on filter paper decreased the areas of meat and liquid slightly but hardly changed the meat/liquid area ratio. The meat/liquid area ratio was correlated (P < 0.01, r = 0.92) with the WHC measurements obtained by conventional formulae including sample moisture. VIA combined with meat/liquid area ratio is a rapid stable and efficient technique for measuring WBC by the press method.