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

<p>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 (<i>Musculus longissimus thoracis et lumborum</i>) originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24&thinsp;h (EZ<span class="inline-formula">₂₄</span> vs. BM<span class="inline-formula">₂₄</span>) and 48&thinsp;h (EZ<span class="inline-formula">₄₈</span> vs. BM<span class="inline-formula">₄₈</span>). 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 (<span class="inline-formula"><i>p</i><i>&gt;</i>0.05</span>) 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&thinsp;h) differed significantly (<span class="inline-formula"><i>p</i><i>&lt;</i>0.001</span>). 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 (<span class="inline-formula"><i>p</i><i>&lt;</i>0.05</span>) correlations between pH<span class="inline-formula">_45 min</span> and all color parameters (<span class="inline-formula"><i>L</i>^*4</span>, <span class="inline-formula"><i>a</i>^*</span>, <span class="inline-formula"><i>b</i>^*</span>). The <span class="inline-formula"><i>L</i>^*</span>, <span class="inline-formula"><i>a</i>^*</span>, and <span class="inline-formula"><i>b</i>^*</span> parameters were highly correlated (<span class="inline-formula"><i>p</i><i>&lt;</i>0.001</span>). The strongest correlation occurred between <span class="inline-formula"><i>a</i>^*</span> and <span class="inline-formula"><i>b</i>^*</span> parameter (<span class="inline-formula"><i>r</i>=0.93</span>). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The <span class="inline-formula"><i>b</i>^*</span> parameter correlated with BM<span class="inline-formula">₂₄</span> (<span class="inline-formula"><i>r</i>=0.46</span>) and BM<span class="inline-formula">₄₈</span> (<span class="inline-formula"><i>r</i>=0.58</span>), while <span class="inline-formula"><i>a</i>^*</span> correlated only with BM<span class="inline-formula">₄₈</span> (<span class="inline-formula"><i>r</i>=0.50</span>). The correlations between the EZ<span class="inline-formula">₂₄</span> and BM<span class="inline-formula">₂₄</span> as well as between the EZ<span class="inline-formula">₄₈</span> and BM<span class="inline-formula">₄₈</span> were both non-significant (<span class="inline-formula"><i>p</i><i>&gt;</i>0.05</span>). 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.</p>