Table 2.

Common methods for evaluating meat water-holding capacity.

Common methods	Principle	Advantages	Disadvantages	References
Pressure weighing method	Applying an external force to alter the water-holding structure of the meat sample and subsequently measuring water loss.	Simple and easy to perform	Limited sample size, less representative	(28)
Drip loss method	Measuring the liquid loss within the protein system of the meat sample under the influence of gravity alone.	Less influenced by external factors	Structural damage to the meat, reducing accuracy	(28)
Cooking yield method	Measuring the degree of water loss through heating.	Predicting juiciness of the meat sample	-	(28)
HIS	Obtaining spatial and spectral information from object pixels to facilitate both qualitative and quantitative analysis.	Rapid, accurate, and Non-destructive detection	High instrument cost	(29)

“-” Indicates no record; HIS, hyperspectral imaging technique.