Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs

Otto, G.; Roehe, R.; Looft, H.; Thoelking, L.; Kalm, E.

doi:10.1016/j.meatsci.2004.04.007

Cited by 91 publications

(92 citation statements)

References 18 publications

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“…Factor2 connected a low fatness to a high protein content and to the toughness of the cooked meat, while Factor3 linked a high fatness to a low moisture content and a high cooking loss. The associations found in Factor1 are consistent with the literature: Otto et al (2004) and Ros-Freixedes et al (2014) found that the drip loss was negatively correlated with the pH 24 and positively correlated with L* and b*; Lee et al (2000) and D'Alessandro et al (2011) reported a correlation between the increase in the ultimate pH and the decrease of the drip loss and the L* value; Van der Wal et al (1995) observed a negative relationship between the pH 20 and the drip loss, cooking loss and L* value. No confirmation was found in the literature for the associations expressed by the other two factors, at least in a multivariate analysis system, but it is notable that the high IMF content was associated separately with the low content of the other principal chemical components (moisture and protein).…”

Section: Diet Protein and Meat Traits In Cinta Senese Pigssupporting

confidence: 91%

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Sirtori

Crovetti

Acciaioli

et al. 2014

Animal

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The aim of this study was to test the effect of various dietary protein contents (CP) on the carcass traits and the meat quality of Cinta Senese pigs. A total of 60 Cinta Senese pigs were equally distributed in four dietary groups that were balanced for sex (barrows and gilts) and live weight. The animals in the groups were fed one of four diets (80CP, 100CP, 130CP and 160CP) containing different CP contents (80, 100, 130 and 160 g/kg, respectively). The diets were administered to the pigs during the entire growing-fattening period in a controlled dose of 90 g/kg W 0.75 , to a maximum of 2.5 kg/day per animal. The duration of the trial was~250 days, ending when the animals reached the target slaughter weight of 145 kg. The 80CP diet produced fatter carcasses than did the other diets; no differences in carcass composition were found among the animals fed the other three diets (total lean cuts: 57.4%, 61.4%, 60.8% and 61.3% for 80CP, 100CP, 130CP and 160CP diet, respectively). The sample joint composition confirmed the highest fatness and the lowest meatiness of pigs fed 80CP. This same pattern was evident for the composition of the muscle ( Longissimus lumborum) containing the largest amount of i.m. fat, and the lowest protein content in the 80CP group. Moreover, the 80CP diet resulted in the lightest and yellowest meat with the highest cooking loss. A principal component analysis of the physical and chemical traits of the meat revealed three first factors that explained 56% of the total variance. Among them, only the intersection of Factor1, which combined mainly lower pH at 24 h postmortem and higher drip loss, cooking loss, lightness and yellowness, with Factor2, which associated higher toughness, higher protein and lower fat content, graphically appeared to discriminate the 80CP diet from the other ones. In conclusion, a diet with 80 g/kg of CP content was inadequate for this local breed, while, in consideration of the cost of protein feed and the need to reduce N pollution, the 100CP diet would be an optimal compromise for the growth-fattening of Cinta Senese pigs.

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Section: Diet Protein and Meat Traits In Cinta Senese Pigssupporting

confidence: 91%

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Sirtori

Crovetti

Acciaioli

et al. 2014

Animal

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“…The effect was similar for Landrace and Duroc (data not shown in tables). This physiological relationship has been found earlier, both in pigs (Christensen, 2003;Otto et al, 2004) and in cattle (Hoset, 2008).…”

Section: Heritabilitiessupporting

confidence: 82%

“…According to Rasmussen and Andersson (1996) who developed the EZ-DripLoss method, it is easier to use in an abattoir setting in a reproducible way. This was supported by Otto et al (2004), who confirmed that the method has high sensitivity and estimated a correlation of 0.86 between the two drip loss methods.…”

Section: Heritabilitiesmentioning

confidence: 57%

“…Duroc had a very good WHC with small drip loss. One of the advantages of the EZ-DripLoss method is increased variation and a high level of drip (Otto et al, 2004), which increases measurement accuracy and produces a more symmetric frequency distribution of drip loss. In spite of a large difference in WHC between Landrace and Duroc in this study, the variation in drip loss was almost the same in the two breeds, leading to a larger CV for Duroc than for Landrace.…”

Section: Breed Differencesmentioning

confidence: 99%

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Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Gjerlaug-Enger

Aass

Ødegård

et al. 2010

Animal

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To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n 5 3838) and Duroc (n 5 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus profundus (GP, ham muscle) were recorded as an extended data set (n 5 16 732 and n 5 7456 for Landrace and Duroc, respectively) from 1998 to 2008. Data were analysed with a multi-trait animal model using AI-REML methodology. Meat from Duroc had considerably more intramuscular fat (IMF), less moisture and protein, appeared darker with higher colour intensity and had lower drip loss than meat from Landrace. The heritability estimates (s. in LD all demonstrated moderate-to-high genetic variation for these traits in both breeds. Near infrared spectroscopy and EZ-DripLoss are modern technologies used in this study for the determination of chemical components and drip loss in meat. These methods gave higher heritabilities than more traditional methods used to measure these traits. The estimated genetic correlations between moisture and IMF in Duroc, and pH and drip loss in Duroc were both 20.89. Interesting differences between the two breeds in numerical value of some genetic correlations were observed, probably reflecting the differences in physiology and selection history between Landrace and Duroc. The estimated genetic correlation between drip loss and pH was much stronger in Duroc than in Landrace (20.89 and 20.63, respectively). This might be due to the high pH in Duroc, whereas Landrace had a lower pH closer to the iso-electric point for muscle proteins. The positive genetic correlation between the L* value in meat and IMF in Duroc (0.50) was an effect of differences in visible marbling, rather than meat colour. For Landrace, this correlation was negative (20.20). IMF content showed favourable genetic correlations to drip loss (20.36 and 20.35 for Landrace and Duroc, respectively).

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“…Drip loss of chicken thigh meat samples was measured using the bag method as described by Otto (2004). After marination, a slice of preweighed (approximately 25 g) chicken thigh was hung in a plastic bag and allowed to stand for 2 days at 4ºC.…”

Section: Drip Lossmentioning

confidence: 99%

Effect of Marination Method and Holding Time on Physicochemical and Sensory Characteristics of Broiler Meat

Gamage

Mutucumarana

Andrew³

2017

J Agric Sciences

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Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs

Cited by 91 publications

References 18 publications

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Effect of Marination Method and Holding Time on Physicochemical and Sensory Characteristics of Broiler Meat

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