The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

► The manuscript presents an alternative hypothesis for waterholding (WHC) in meat. ► WHC improved with ageing of meat at -1.5 °C evidenced by reduced drip and thaw loss. ► The improvement in WHC was due to “sponge effect” and increased drip viscosity. ► Microfluidics was used to explain the improvement in WHC and the hypothesis.