A modified meat juice container (EZ-Driploss) procedure for a more reliable assessment of drip loss and related quality changes in pork meat.

摘要

The objective of this study was to assess the efficiency of a modified sample handling technique within the 'meat juice container (EZ-DripLoss)' method for drip loss (DL) assessment. During this procedure, samples are stored for 48 h and dabbed prior to recording sample wt. loss after storage instead of being stored for 24 h and not dabbed as recommended in the conventional EZ-DripLoss method. 96 pork longissimus samples were tested. DL value for dabbed samples was higher (P < 0.0001) at both storage times compared with nondabbed samples. Highest correlations were observed between DL and electrical conductivity (r = 0.76) and lowest with pH (r = -0.37) in dabbed samples at 48-h storage time. Highest correlations between DL and subjective colour and light reflectance value (r = -0.59 and 0.67, respectively) were observed in dabbed samples after 24-h of storage. Longer storage times and sample dabbing improved the reliability of the EZ-DripLoss methodology for DL assessment and overall pork quality evaluation.