肉的保水性是肉的重要品质指标之一，与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
Muscle water holding capacity (WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color, flavor and tenderness.
研究几种盐单因次对鸡胸肉的保水性能的影响，并在此基础上进行正交试验，找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
This paper studied on improving the capability of holding water of chicken breast meat, single use of several kinds of phosphates and potassium chloride has been researched.
肉的老化可提高保水性，因而增强多汁性。
Meat aging can increase water retention and therefore increases juiciness.
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