Tag: Water holding capacity

According to the Food and Agriculture Organization, fermentation of fiber by gut microflora is an efficient digestive process where more than half of consumed dietary fiber is degraded in the large intestine. The specific behavior of this indigestible plant material is defined by its physical properties, which dictate its health benefits and journey through the digestive system.

Raw beef muscle is approximately 75% water, a key component for its structure and juiciness. However, the amount of water in beef meat changes significantly after cooking, impacting both flavor and texture.

The water holding capacity (WHC) of pea protein is highly variable, with scientific studies reporting values ranging from 1.2 to 6.0 g of water per gram of protein, depending on factors such as the extraction method and the pea's genotype. This functional property is crucial for a wide range of food applications, from beverages to meat analogues.

According to the USDA, fresh meat contains approximately 75% water, yet the protein within it does not readily dissolve into a liquid. This scientific reality explains why meat protein does not simply dissolve in water, a key principle that influences everything from the tenderness of a steak to the production of processed meat products.