What is water holding capacity of chicken meat?

There isn't a single "water holding capacity" for chicken meat. It's a complex characteristic that varies significantly depending on several factors:

1. Part of the Chicken:

* Breast: This is the leanest part with the lowest water holding capacity.

* Thigh and Leg: These are darker meat with higher water holding capacity due to more myoglobin and fat.

* Skin: Skin has a high water holding capacity due to its collagen content.

2. Processing Techniques:

* Salting: Adding salt to chicken meat can significantly increase its water holding capacity due to osmotic effects.

* Phosphate Treatment: Using phosphates can also boost water holding capacity by binding to protein molecules.

* Brining: Soaking chicken in a salt solution can help retain moisture.

* Freezing: Freezing and thawing can affect the texture and water holding capacity, often leading to moisture loss.

3. Cooking Methods:

* Roasting: Roasting can lead to moisture loss, especially if the chicken is overcooked.

* Grilling: Grilling can also result in moisture loss if the chicken is not cooked properly.

* Boiling: Boiling can actually increase water holding capacity due to the collagen's ability to absorb water.

4. Breed and Age:

* Older chickens: Generally have lower water holding capacity compared to younger chickens.

5. Post-Mortem Handling:

* Time between slaughter and processing: The longer the time, the greater the potential for moisture loss.

In summary:

Instead of a single value, it's more useful to think of water holding capacity as a range influenced by these various factors. It's a crucial aspect of chicken meat quality that affects tenderness, juiciness, and overall eating experience.

If you need a specific water holding capacity value for a particular purpose, you'll need to specify the factors involved, like the chicken part, processing method, and cooking technique.