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The condition of the body to hold water in the flesh.
1.Factory meat might be given phosphates 'for water retention and meat-binding purposes'. This is largely done to increase its weight - so by producing more weight and profit for the producer. A statement from the Food Standards Agency said that 'for meat and fish products, there are no specific restrictions on which ingredients can be used for water-holding function. These ingredients may be salts, sugars, hydrolysed proteins etc. and are used by manufacturers to improve flavour and texture.