Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

By E. Huff-Lonergan, S. Lonergan. Meat Science, 2005

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Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. (2011, background): “During the conversion of muscle to meat and ageing this water population can bemobilised due to alteration ofmuscle cell structure and changes in pH (Huff-Lonergan & Lonergan, 2005; Offer & Knight, 1998).”
Protein Oxidation: Basic Principles and Implications for Meat Quality (2013, background): “…believed to be responsible for regulating the degradation of proteins in postmortem muscle, and is known to be associated with meat tenderness and water-holding capacity during postmortem storage (Koohmaraie, 1992; Huff-Lonergan et al., 1996; Huff-Lonergan and Lonergan, 2005; Zhang et al., 2006).”