TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

WATER-BINDING CAPACITY [2 records]

Record 1 2001-07-24

English

Subject field(s)
  • Food Industries
  • Scientific Research
DEF

The ability of meat to bind its own water or, under the influence of external forces such as pressure or heat, to bind added water. Water binding capacity may be determined by centrifugation or by pressing the fluid from the meat and measuring it.

Key term(s)
  • water binding capacity

French

Domaine(s)
  • Industrie de l'alimentation
  • Recherche scientifique
CONT

La justosité, ou impression de libération de jus au cours de la mastication, est lié à la quantité d'eau libre subsistante dans la viande et à la sécrétion de la salive stimulée essentiellement par les lipides. Elle varie avec le pouvoir de rétention d'eau (PRE) de la viande, les pertes à la cuisson et la présence de lipides.

CONT

L'effet positif du glycérol sur la capacité de rétention d'eau de la viande a été confirmé par une augmentation du rendement de fabrication du jambon cuit de 2 % chez les animaux supplémentés.

Spanish

Save record 1

Record 2 2000-11-17

English

Subject field(s)
  • Medication

French

Domaine(s)
  • Médicaments

Spanish

Campo(s) temático(s)
  • Medicamentos
Save record 2

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