Determination and comparison of water holding capacity of PSE and normal like poultry breast meat by different methods

This study was conducted to investigate different analytical methods for water holding capacity in normal and PSE (pale, soft, exudative) broiler and turkey meats, and to perform WHC analysis using materials readily available everywhere, such as packaged water and coffee filters, without the need for devices or chemicals. The results obtained were compared with those from other chemical device-based analyses. For this purpose, male broiler and turkey meats were used. The PSE and normal broiler and turkey breast meats were separated according to their pH and color status, and their WHC was investigated using twelve different analytical methods. The results of centrifugation methods among the measurement techniques were found to be inconsistent (P>0.05). The results of oven cooking and water cooking methods were found to be consistent with each other. The results of measurements made with a texture analyzer were compared with the results of holding the samples under weights of 5 and 10 kg, and it was determined that coffee filters could also be used for WHC analysis (P<0.05). In conclusion, it was found that the combination of coffee filters and weights could be used as a sustainable and economical method for WHC analysis of broiler and turkey breast meats.