Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

Filho, Robledo de Almeida Torres; Cazedey, Henrique Pereira; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.1155/2017/9170768

Cited by 34 publications

(34 citation statements)

References 23 publications

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“…2) in drip loss determined by different methods (EZ vs. BM) at the same point of time. The results are in agreement with Christensen (2003) and Filho et al (2017), who also noticed higher drip loss values using the BM compared to the EZ method. On the contrary, Honikel and Hamm (1994), Christensen (2003), and Otto et al (2004) Figure 2.…”

Section: Relationship Between Drip Loss Values Measured By Ez Methodssupporting

confidence: 90%

“…The results showed that the samples stored for 48 h had significantly higher drip loss than those stored for 24 h. Since it is known that the exudation in the muscle is a complex and slow process, this was somehow expected. Otto et al (2004), Correa et al (2007), Filho et al (2017), and Holman et al (2020) also confirmed this tendency for drip loss to increase with storage period. The difference in mean values for the EZ method in the present study between 24 and 48 h of storage was 0.28 %, whereas for the same period of time for BM it was 0.80 %.…”

Section: Relationship Between Drip Loss Values Measured By Ez Methods mentioning

confidence: 78%

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Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton

et al. 2020

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Abstract. Drip loss, pH value, and color are among the important traits that determine meat quality. Contrary to pH and color, the method associated with drip loss is not yet standardized, and literature data are difficult to compare. Besides, to our knowledge, there is no research comparing drip loss methods and their relation with pH and color in mutton. This study aimed to assess drip loss measurements in mutton taken by different methods (EZ and bag – BM) and their relationship with pH values and color. Mutton samples (Musculus longissimus thoracis et lumborum) originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 h (EZ24 vs. BM24) and 48 h (EZ48 vs. BM48). Furthermore, correlations between drip loss, pH value, and color were analyzed. The statistical analysis was conducted in R programming environment by using different packages. Within the EZ method there was no significant difference (p>0.05) between ventral and dorsal sample cores used for the assessment of EZ drip loss. Drip loss measured with the same method at two different points of time (24 and 48 h) differed significantly (p<0.001). There was also a significant difference in drip loss determined by different methods (EZ vs. BM) at the same point of time. There were significant (p<0.05) correlations between pH45 min and all color parameters (L*4, a*, b*). The L*, a*, and b* parameters were highly correlated (p<0.001). The strongest correlation occurred between a* and b* parameter (r=0.93). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The b* parameter correlated with BM24 (r=0.46) and BM48 (r=0.58), while a* correlated only with BM48 (r=0.50). The correlations between the EZ24 and BM24 as well as between the EZ48 and BM48 were both non-significant (p>0.05). Drip loss cannot be predicted with sufficient accuracy by using pH and color. EZ and BM method in mutton do not provide equivalent results for measuring drip loss. Comparisons of the results obtained with different methods should be avoided or at least performed with great precaution.

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Section: Relationship Between Drip Loss Values Measured By Ez Methodssupporting

confidence: 90%

Section: Relationship Between Drip Loss Values Measured By Ez Methods mentioning

confidence: 78%

Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton

et al. 2020

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“…Breast meat was used to determine postmortem pH (t = 0.5 and 24 h) by pH meter. Drip loss was estimated according to [22] (percent; proportional weight loss of a sample suspended for 72 h in a closed plastic bag under refrigerated conditions at 4 °C). After storage at −20 °C, cooking loss was determined (percent; weight loss proportionate of a sample after cooking for 40 min in a water bath at 70 °C followed by cooling).…”

Section: Methodsmentioning

confidence: 99%

Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens

Ibrahim

Kishawy

Khater

et al. 2019

Animals

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This study compares between different selenium forms (sodium selenite; SeS, selenomethionine; Met-Se or nano-Se) and levels on growth performance, Se retention, antioxidative potential of fresh and frozen meat, and genes related to oxidative stress in Ross broilers. Birds (n = 450) were randomly divided into nine experimental groups with five replicates in each and were fed diets supplemented with 0.3, 0.45, and 0.6 mg Se/kg as (SeS, Met-Se), or nano-Se. For overall growth performance, dietary inclusion of Met-Se or nano-Se significantly increased (p < 0.05) body weight gain and improved the feed conversion ratio of Ross broiler chicks at the level of 0.45 and 0.6 mg/kg when compared with the group fed the same level of SeS. Se sources and levels significantly affected (p < 0.05) its concentrations in breast muscle, liver, and serum. Moreover, Se retention in muscle was higher (p < 0.05) after feeding of broiler chicks on a diet supplemented with Met-Se or nano-Se compared to the SeS group, especially at 0.6 mg/kg. Additionally, higher dietary levels from Met-Se or nano-Se significantly reduced oxidative changes in breast and thigh meat in the fresh state and after a four-week storage period and increased muscular pH after 24 h of slaughter. Also, broiler’s meat in the Met-Se and nano-Se groups showed cooking loss and lower drip compared to the SeS group (p < 0.05). In the liver, the mRNA expression levels of glutathione peroxidase, superoxide dismutase, and catalase were elevated by increasing dietary Se levels from Met-Se and nano-Se groups up to 0.6 mg/kg when compared with SeS. Therefore, dietary supplementation with 0.6 mg/kg Met-Se and nano-Se improved growth performance and were more efficiently retained than with SeS. Both sources of selenium (Met-Se and nano-Se) downregulated the oxidation processes of meat during the first four weeks of frozen storage, especially in thigh meat, compared with an inorganic source. Finally, dietary supplementation of Met-Se and nano-Se produced acceptable Se levels in chicken meat offered for consumers.

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“…Losses of water from meat can occur via evaporation, gravitational drip, thawing, or cooking, and low water holding capacity (Apple & Yancey, 2013). Measurement of drip loss is to determine the water holding capacity of meat (Apple & Yancey, 2013;Torres Filho et al, 2017;Warner, 2017).…”

Section: Discussionmentioning

confidence: 99%

Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator

Lukman¹,

Pisestyani

Latif

et al. 2020

Acta Vet Indones

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Beef offal are consumed by people in some countries specifically in Asia. Beef liver and lungs are favorite food which are used as meat in traditional food. The objective of this study was to determine the postmortem changes in pH, color, drip loss, and non-protein nitrogen (NPN) content in beef liver and lungs during storage in refrigerator (3-4 ºC) until 5 d (120 h) after slaughter. The beef liver and lungs were collected from the abattoir and transported in cool box (<7 ºC) to the laboratory within 3 hours. The samples size of beef liver and lungs were 20 for each observation time. In the laboratory the beef liver and lungs were measured directly for pH value, color (L*, a*, and b*), drip loss, and NPN content at 4 h postmortem (pm) and afterwards every beef liver sample was sliced into 5 pieces of 100-120 g and stored in chiller of 3-4 ºC. The measurement of pH, color (L*, a*, and b* values), drip loss, and NPN content were conducted at 4 h, 24 h, 48 h, 72 h, 96 h, and 120 h postmortem. Data were analyzed descriptively and by comparing the 95% confidence interval of mean of each observation. The results showed that pH, color, drip loss, and NPN content in beef lungs were higher than the values in beef liver. The pH of beef liver and lungs declines until 96 h pm and 48 h pm, respectively. The L*, a*, and b* values of beef liver and lungs increased in general during storage. Drip loss and NPN in beef liver and lungs tended to increase significantly during storage. From this study the pH value and NPN can be used to determine the freshness of beef liver and lungs.

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Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

Cited by 34 publications

References 23 publications

Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton

Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton

Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens

Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator

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