Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage

S. T. Joo, R. G. Kauffman, R. L J M Van Laack, S. Lee, Byoung-Chul Kim

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The changes in percent drip loss (PDL), total water content, and shrinkage at different postmortem (PM) stages were examined in four pork quality classes: pale, soft, exudative (PSE); reddish-pink, soft, exudative (RSE); reddish-pink, firm, non-exudative (RFN); and dark, firm, dry (DFD). The PDL of PSE and RSE samples rapidly decreased with time, whereas those of RFN and DFD did not. Although the PDL of RSE showed a decrease (p < 0.05) with time, the percentage of total water did not change. Large pieces of loin exhibited less shrink than smaller pieces. These results indicated that water-holding capacity, as expressed by shrinkage, improved at extended PM times.

Original languageEnglish
Pages (from-to)865-868
Number of pages4
JournalJournal of Food Science
Volume64
Issue number5
Publication statusPublished - 1999 Sep 1

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drip loss
Swine
shrinkage
swine
Water
water
loins
water holding capacity
meat quality
water content
sampling

Keywords

  • Drip loss
  • Pork quality
  • Water holding

ASJC Scopus subject areas

  • Food Science

Cite this

Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage. / Joo, S. T.; Kauffman, R. G.; Van Laack, R. L J M; Lee, S.; Kim, Byoung-Chul.

In: Journal of Food Science, Vol. 64, No. 5, 01.09.1999, p. 865-868.

Research output: Contribution to journalArticle

Joo, S. T. ; Kauffman, R. G. ; Van Laack, R. L J M ; Lee, S. ; Kim, Byoung-Chul. / Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage. In: Journal of Food Science. 1999 ; Vol. 64, No. 5. pp. 865-868.
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