Water binding power of proteins

The water binding power of proteins is the attraction power of a water molecule (H2O) by polar covalent link, the water binding power of proteins is determined by different factors of influences. That power determines the amount of water the meat will be able to bind.
Main factor influencing the water binding power of proteins
The ph is the main factor influencing the water binding power of proteins. The ph is an important factor if you want to know your meats quality, due to ph effect on the water binding power of proteins. When the animals died, the meat goes into natural phenomena called rigor mortis. This latency time will determine the water binding power of proteins of the meat. the post-mortem factors influences the rigor mortis phenomena and will have effects on the pH of the meat. A big variety of severe pre-slaughter stress have an effect on the meat, the meat is going to be dark, firm, and dry, also known as (DFD). This meat is acting like a dry sponge, the Water binding power of proteins is high.
There's also the opposite type of meat existing, the meat called (PSE) or pale soft and exudative, have a poor water binding power of proteins. This phenomena is due to a fastest acidification of meats in a short time during rigor mortis. The meat will be denatured and many factors will be affected.

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