肉的保水性是肉的重要品质指标之一，与肌肉的其它品质指标如颜色、风味、嫩度等有着密切联系。研究肌肉保水性的影响因素对于改善肉的整体品质和减少因滴水损失造成的经济损失具有重要价值。影响肌肉保水性的因素很多，而目前国内相关研究很少，本文综述了近年来屠宰因素对肌肉保水性影响方面的国内外最新研究进展。

Water holding capacity (WHC) of muscle is one of the most important factors for evaluating the meat qualities and has closely correlation with other characteristics such as color, flavor and tenderness. It is of great value to investigate the influential factors on WHC of meat for improving meat quality and reducing economical losses caused by drip loss in muscles. But very little work has been done in this field throughout our country. Therefore, the latest progress in the study of slaughter factors on muscle WHC at home and abroad is reviewed in this article.