There are three main reasons why wa

There are three main reasons why waterholding capacity is
important. First, the drip or exudate that results from poor WHC
detracts from the appearance of the meat. This is especially so in
modern retail packs where drip tends to collect, rather than draining
away, and despite the frequent inclusion of absorbent pads in the
bottom of trays to soak up the liquid. Second, loss of drip leads to
weight loss in fresh meat, and in processed meats poor WHC may
reduce water retention and therefore yield of product. Third, WHC is
thought to influence the perceived juiciness of fresh meat after cooking.
Meat with low WHC loses a lot of fluid in cooking and may taste
dry and lack succulence. Problems with the colour and WHC of the
lean are exemplified by the extreme conditions referred to as PSE (pale,
soft, exudative) and DFD (dark, firm, dry) meat and which will be
described later. The chemical composition of the lean, in particular its
protein content may be important in determining the yield and quality
of processed products.

Results (Indonesian) 2:

Ada tiga alasan utama mengapa waterholding kapasitas
penting. Pertama, tetes atau eksudat yang dihasilkan dari WHC miskin
mengurangi dari penampilan daging. Hal ini terutama terjadi di
kemasan ritel modern di mana tetes cenderung untuk mengumpulkan, daripada pengeringan
pergi, dan meskipun masuknya sering bantalan penyerap di
bawah nampan untuk menyerap cairan. Kedua, hilangnya tetes menyebabkan
penurunan berat badan dalam daging segar, dan dalam daging olahan miskin WHC dapat
mengurangi retensi air dan karenanya hasil produk. Ketiga, WHC adalah
diduga mempengaruhi juiciness dirasakan daging segar setelah memasak.
Daging dengan WHC rendah kehilangan banyak cairan dalam memasak dan mungkin rasa
kering dan kurang berair. Masalah dengan warna dan WHC dari
lean yang dicontohkan oleh kondisi ekstrim disebut sebagai PSE (pucat,
lunak, eksudatif) dan DFD (gelap, tegas, kering) daging dan yang akan
dijelaskan kemudian. Komposisi kimia dari lean, khususnya yang
kandungan protein mungkin penting dalam menentukan hasil dan kualitas
produk olahan.