Evaluation of functional properties of poultry meat: extract release volume, swelling capacity, and water holding capacity

Abstract

Properties of poultry meat, including Extract Release Volume (ERV), Swelling Capacity, and Water Holding Capacity (WHC), are critical indicators of meat quality. These properties influence the texture, juiciness, and processing characteristics of poultry products, which directly impact consumer acceptance and industrial applications. This study evaluates these parameters through standardized laboratory methods. ERV is determined by centrifugation to measure the amount of released fluid, while swelling capacity assesses the ability of meat proteins to absorb water. WHC is analyzed by applying external pressure to measure retained moisture. The results of these analyses provide valuable insights into poultry meat's quality, aiding in optimizing meat processing, storage, and overall product improvement. Understanding these functional properties is essential for ensuring high-quality poultry meat and enhancing its commercial value.