Drip loss in pork: influencing factors and relation to further meat quality traits

Fischer, K.

doi:10.1111/j.1439-0388.2007.00682.x

Cited by 91 publications

(55 citation statements)

References 19 publications

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“…The mean values for color parameters a* and b* (Table 1) are similar to those reported by van der Wal et al (1988), who considered a* and b* values of 6.3 and 13.7, respectively, as normal for pork meat. Likewise, final pH (Table 1) had a mean value within the normal range of 5.4-5.8 suggested by Fischer (2007) as normal for pork LD.…”

Section: Resultsmentioning

confidence: 99%

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

et al. 2019

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The potential of near-infrared spectroscopy (NORS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obtained as the average of 32 successive scans acquired over a spectral range from 400 -2498 nm with a 2 -nm gap for calibration and validation models. Partial least squares (PLS) regression was used for each individual model. An R 2 and a residual predictive deviation (RPD) of 0.67/1.7, 0.86/2, and 0.76/1.9 were estimated for color parameters L*, a*, and b*, respectively. Final pH had an R 2 of 0.67 and a RPD of 1.6. NORS showed great potential to predict color parameter a* of porcine LD muscle. Further studies with larger samples should help improve model quality.Keywords: carcasses; color analysis; longissimus dorsi; partial least squares regression; pH analysis.Practical Application: Development of prediction curves for evaluation of pork meat quality.

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Section: Resultsmentioning

confidence: 99%

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

et al. 2019

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“…The pH value, water-holding capacity or meat color are generally used to predict the degree of meat quality (Joo et al, 1999;Fischer, 2007). The pork having higher lightness and lower redness is seen as pale, and having relatively higher values in pH and drip loss compared to the other pork.…”

Section: Meat Qualitiesmentioning

confidence: 99%

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Kim¹,

Jeong²,

Hur³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L * ) and redness (CIE a * ): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE a * ) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.

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“…Water-holding capacity, visual appearance -E-mail: leo.alfonso@unavarra.es and the weight of the primal cuts are probably the most important properties. Poor water-holding capacity implies considerable monetary loss to pig industry (Fischer, 2007). Visual appearance is becoming more important due to the increasing share of pre-packed meat for self-service (Mö rlein et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Investigation of uniformity in pig carcass and meat quality traits

Alfonso

Zudaire

Sarriés

et al. 2010

Animal

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The study was carried out to provide information on uniformity of commercial pigs on some of the most important traits determining pork quality: carcass, loin, ham and shoulder weights, fatness, drip loss, pH and colour. Three batches of pigs raised at the same farm and slaughtered at four different dates in the same commercial abattoir were considered. Batches included halothane-free females and castrated males, Duroc and Pietrain sire lines and two slaughter weights, but a common maternal line. The first batch was obtained using commercial Duroc sire boars, and included a total of 112 animals (56 castrated males and 56 females). The second batch used Duroc and Pietrain sire boars with the target to achieve two different final weights (105 and 115 kg live weight); 128 animals were controlled (64 castrated males and 64 females), 16 for each combination of sire boar, sex and final weight. The last batch used only Pietrain sire boars with 96 controlled pigs (48 castrated males and 48 females). The uniformity was measured by the coefficient of variation (CV) and the coefficient of dispersion (CD) for all data available, and for groups of common sex, sire breed and slaughter weight. Differences in uniformity were tested among traits and groups by using confidence intervals (CIs) at 95% confidence level (CI 95% ) for the CV and CD. Results showed a significantly lower uniformity for drip loss (CV 5 40.4%, CI 95% 36.9% to 44.7%; CD 5 32.1%, CI 95% 28.7% to 35.4%) and backfat (CV 5 22.8%, CI 95% 21.1% to 24.8%; CD 5 18.3%, CI 95% 17.1% to 20.2%) the pH being the most uniform trait (CV 5 3.2%, CI 95% 3.0% to 3.5%; CD 5 2.6%, CI 95% 2.4% to 2.9%). When comparing different 'sire breed-sex-slaughter weight' groups, no consistent sex and slaughter weight differences in uniformity were found, but animals from Pietrain sire breed showed a tendency to be less uniform for carcass traits than animals from Duroc sire breed. Nevertheless, variability within those groups was very high and often similar to that observed when considering all the animals from all the groups. Small differences were found comparing uniformity when using the CV or the CD. CIs of these coefficients have proved to be a simple and useful tool for testing differences in uniformity.

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Drip loss in pork: influencing factors and relation to further meat quality traits

Cited by 91 publications

References 19 publications

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Investigation of uniformity in pig carcass and meat quality traits

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