Water serves as a vehicle for transport of nutrients in the body.
Water content varies inversely with the fat content in meat.
The ratio of water to protein is relatively constant 3.6 or 3.7 to 1. The retained water contributes to the juiciness and palatability of meat . Water within muscle is attached to protein as water is bipolar. Bound water about 4-5 percent of total water is located in muscle in bound form. It is tightly bound and remains so even during application of severe mechanical or any other physical force.