Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights

Logan, Bridgette G.; Bush, R. D.; Biffin, Tamara E.; Hopkins, David L.; Smith, Melanie A.

doi:10.1016/j.meatsci.2018.12.012

Cited by 16 publications

(10 citation statements)

References 11 publications

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“…However, Otto et al (2004) found a high relationship between EZ 48 drip loss with BM 24 or BM 48 (r = 0.86) in porcine meat. In addition to this, there are several studies on porcine meat (Otto et al, 2006;Correa et al, 2007) and alpaca meat (Logan et al, 2019) suggesting that both methods are reliable in drip loss assessment.…”

Section: Correlations Among Meat Quality Attributesmentioning

confidence: 96%

“…High drip loss values result in numerous losses (appearance, nutritional value, texture parameters, and attractiveness), thereby affect-ing the quality of fresh meat and its different products (Otto et al, 2004). The two most widely utilized methods for measuring drip loss are the bag method and the EZ method (Mason et al, 2016). They are gravimetric methods in which the meat is suspended in a container for drip usually 24 or 48 h, and the only force on the meat is gravity.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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Abstract. 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 (Musculus longissimus thoracis et lumborum) originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 h (EZ24 vs. BM24) and 48 h (EZ48 vs. BM48). 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 (p>0.05) 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 h) differed significantly (p<0.001). 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 (p<0.05) correlations between pH45 min and all color parameters (L*4, a*, b*). The L*, a*, and b* parameters were highly correlated (p<0.001). The strongest correlation occurred between a* and b* parameter (r=0.93). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The b* parameter correlated with BM24 (r=0.46) and BM48 (r=0.58), while a* correlated only with BM48 (r=0.50). The correlations between the EZ24 and BM24 as well as between the EZ48 and BM48 were both non-significant (p>0.05). 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.

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Section: Correlations Among Meat Quality Attributesmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…To determine drip loss, the ‘EZ’ method following the protocol adapted by Logan et al. (2019) for alpaca was used.…”

Section: Methodsmentioning

confidence: 99%

“…To determine drip loss, the 'EZ' method following the protocol adapted by Logan et al (2019) for alpaca was used. Briefly, a 60 g drip loss block was trimmed to 2.5 cm in length parallel to the muscle fiber using a purpose-built cylindrical (2.5 cm diameter) muscle corer.…”

Section: Drip Loss Determinationmentioning

confidence: 99%

“…This result did not agree with those of Oliv an et al ( 2001), who found an inverse relation between the fatness level and water-holding capacity. Logan et al (2019) stated that drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method. It is the water that is lost by meat because of the gravity force, which is an important quality criterion for the meat processing industry and the consumer (Fischer, 2007).…”

Section: Meat Quality Characteristicsmentioning

confidence: 99%

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Slaughter performance and meat quality of Begait breed lambs fattened under different diets

Atsbha

Gebremariam

Aregawi

2021

Heliyon

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This study was conducted to evaluate slaughter performance and meat quality of Begait sheep breed reared under different feeding options. Thirty intact fattening lambs (32.81 AE 2.39 kg) were used in randomized completely block design with three dietary treatments in ten replicates for a 90 day feeding trial. Dietary treatments constituted grass hay fed ad libitum to all treatments plus supplemented with mixed diet of 48% wheat bran, 15% molasses, 35% cotton seed cake, 1% salt and 1% limestone (T1); 43% wheat bran, 20% sorghum grain, 35% noug seed cake, 1% salt and 1% limestone (T2) and 47% wheat bran, 16% molasses, 35% sesame seed cake, 1% salt and 1% limestone (T3). At the end of the experimental period, six lambs randomly chosen from each treatment were slaughtered to determine the carcass traits and meat quality. Results showed that most carcass and meat traits were affected by diets. Average daily gain (ADG) was higher (P < 0.001) for T3 (158 g/day) than T2 (120 g/day) and T1 (118 g/day). Hot carcass weight (HCW) was higher (P < 0.001) for T3 (19.50 kg) than T2 (17.43 kg) and T1 (17.20 kg). Meat pH (5.43-5.56) and drip loss (3.03-3.23%) were similar (P > 0.05) among all treatments. Meat from animals in T3 (33.97 L*) was lighter (P < 0.001) than T2 (30.75 L*) and T1 (29.43 L*). Shear force and cooking loss were greater (P < 0.05) for T1 (42.6 N and 26.12%) than T2 (40.4 N and 24.39%) and T3 (40.7 N and 24.18%). No variation was seen in meat moisture, protein and ash contents (P > 0.05) while intramuscular fat was higher in T3 (4.18%) than T2 (3.87%) and T1 (3.79%) (P < 0.01). The study indicated that carcass traits and meat quality could be modulated through dietary manipulation.

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Effects of Bacillus subtilis and Lactobacillus plantarum probiotics on the Litopenaeus vannamei growth performance, hemolymph factors, and physicochemical parameters

Azhdari,

Kazemzadeh Pournaki,

Tavabe

et al. 2023

Aquaculture Reports

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Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights

Cited by 16 publications

References 11 publications

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

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

Slaughter performance and meat quality of Begait breed lambs fattened under different diets

Effects of Bacillus subtilis and Lactobacillus plantarum probiotics on the Litopenaeus vannamei growth performance, hemolymph factors, and physicochemical parameters

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