The purpose of the diploma work was to determine the Water Holding Capacity of meat (WHC) and to assess samples from the market through this parameter. For this purpose, we took 6 samples from the market and one from the slaughterhouse and compared them with the results from the ŽT database. We also compared the results with data from samples with a known amount of added water or water and NaCl. WHC was measured in the samples by the compression method and no major deviations were detected. The pH values of four samples were in the range of normal quality (5.5–5.8) and three samples had a slightly elevated value (up to 5.88) but no other abnormal characteristics were detected. By measuring the release of water during heat treatment of meat at temperatures of 55, 65 and 75 °C, we demonstrated greater release of liquid at higher temperatures. For four meat samples, the measured values deviated from the data in the database, indicating the possibility of added water and additives. When adding known amounts of water or salt water into meat we proved that these samples worsen the WHC value. The more water we add the worse the WHC will be. By instrumental colour measurement, we found certain differences between individual samples while visually no major differences were detected. We find samples of meat on the market that are declared as fresh meat, but in reality, we suspect that some of them are meat preparations.
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