Water Holding Capacity
Water holding capacity may refer to: * Available water capacity * Meat water holding capacity * Field capacity Field capacity is the amount of soil moisture or water content held in the soil after excess water has drained away and the rate of downward movement has decreased. This usually occurs two to three days after rain or irrigation in pervious soils of ...

Available Water Capacity
Available water capacity is the amount of water that can be stored in a soil profile and be available for growing crops. It is also known as available water content (AWC), profile available water (PAW) or total available water (TAW). The concept, put forward by Frank Veihmeyer and Arthur Hendrickson, assumed that the water readily available to plants is the difference between the soil water content at field capacity () and permanent wilting point (): :θa ≡ θfc − θpwp Daniel Hillel criticised that the terms FC and PWP were never clearly defined, and lack physical basis, and that soil water is never equally available within this range. He further suggested that a useful concept should concurrently consider the properties of plant, soil and meteorological conditions. Lorenzo A. Richards remarked that the concept of availability is oversimplified. He viewed that: the term availability involves two notions: (a) the ability of plant root to absorb and use the water with whi ...
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Meat Water Holding Capacity
Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. The WHC characteristic corresponds to meat juiciness and meat tenderness. A standardized analytical method for assessing WHC has not been developed. The water holding capacity influences the size of the meat diaper A meat absorbent pad or meat pad, colloquially known in North America as a meat diaper, refers to the absorbent pad found in pre-packaged (or case-ready) meats. Its purpose is to absorb the juices released from the meat during storage and transpo ... required for pre-packaged meat. References Meat Culinary terminology {{meat-stub ...
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