TY - JOUR
T1 - Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage
AU - Joo, S. T.
AU - Kauffman, R. G.
AU - Van Laack, R. L.J.M.
AU - Lee, S.
AU - Kim, B. C.
PY - 1999
Y1 - 1999
N2 - 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.
AB - 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.
KW - Drip loss
KW - Pork quality
KW - Water holding
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U2 - 10.1111/j.1365-2621.1999.tb15929.x
DO - 10.1111/j.1365-2621.1999.tb15929.x
M3 - Article
AN - SCOPUS:0032699793
SN - 0022-1147
VL - 64
SP - 865
EP - 868
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -