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Drip loss in pork and poultry meat and its relationship with pH values and colour | Pérdida de agua de la carne de cerdo y de pollo y su relación con el valor de pH y el color Texto completo
2009
Zudaire, G., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Sarriés, V., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Insausti, K., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Alfonso, L., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos
Meat samples of loin pork and breast broiler were examined in two commercial plants to determine the incidence of drip loss and its relationship with muscle pH and colour. The drip loss was high in pork and its correlation with the pH, measured before the first 30 minutes after slaughter, was very low (-0.20). There was a higher correlation between drip loss and L* value (0.56). In broiler, a higher correlation between drip loss and pH was found (-0.57). However, there was a nonsignificant correlation between drip loss and pH in contrast with other studies where L* value seemed to be of more predictive value than pH. These results indicate that pH and colour, measured commercially, could be insufficient to discriminate the meat with superior quality.
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