Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification
We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship betwee...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9170768 |
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| _version_ | 1832563855941697536 |
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| author | Robledo de Almeida Torres Filho Henrique Pereira Cazedey Paulo Rogério Fontes Alcinéia de Lemos Souza Ramos Eduardo Mendes Ramos |
| author_facet | Robledo de Almeida Torres Filho Henrique Pereira Cazedey Paulo Rogério Fontes Alcinéia de Lemos Souza Ramos Eduardo Mendes Ramos |
| author_sort | Robledo de Almeida Torres Filho |
| collection | DOAJ |
| description | We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (r=0.86). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application. |
| format | Article |
| id | doaj-art-8b2e58e979184d8499ca599a609bf215 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8b2e58e979184d8499ca599a609bf2152025-02-03T01:12:24ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/91707689170768Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality ClassificationRobledo de Almeida Torres Filho0Henrique Pereira Cazedey1Paulo Rogério Fontes2Alcinéia de Lemos Souza Ramos3Eduardo Mendes Ramos4Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, 35690-000 Florestal, MG, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, MG, BrazilDepartamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-000 Viçosa, MG, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, MG, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, MG, BrazilWe analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (r=0.86). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application.http://dx.doi.org/10.1155/2017/9170768 |
| spellingShingle | Robledo de Almeida Torres Filho Henrique Pereira Cazedey Paulo Rogério Fontes Alcinéia de Lemos Souza Ramos Eduardo Mendes Ramos Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification Journal of Food Quality |
| title | Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification |
| title_full | Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification |
| title_fullStr | Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification |
| title_full_unstemmed | Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification |
| title_short | Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification |
| title_sort | drip loss assessment by different analytical methods and their relationships with pork quality classification |
| url | http://dx.doi.org/10.1155/2017/9170768 |
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