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

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17 Citations (Scopus)


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
Issue number5
Publication statusPublished - 1999 Sep 1



  • Drip loss
  • Pork quality
  • Water holding

ASJC Scopus subject areas

  • Food Science

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