Water holding capacity (WHC)

SL SangYoon Lee
EK Eun Jeong Kim
DP Dong Hyeon Park
YJ Yu Ra Ji
GK Guhyun Kang
MC Mi-Jung Choi
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Samples were thawed, and 1 g of each sample was wrapped in absorbent cotton and placed in centrifugal tube. The tubes containing the samples were centrifuged using a centrifuge separator (1736R, Labogene, Seoul, Korea) at 3000×g for 10 min at 4 °C. Samples were then weighed. The WHC of the pork loin was presented as the ratio of sample weight after centrifugation to sample weight before centrifugation, using the following formula:

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