“…However, considering the different publications, these alterations did not generally result in significant drip loss differences. For example, the drip loss values of low and normal pH 45 min p.m. pork in the present study or the studies of Schubert-Schoppmeyer et al (2008) and Zelechowska et al (2012) only showed a difference of 0.67%, 1.03%, 1.02%, respectively (P > 0.05), in comparison with Gil et al (2003), Copenhafer et al (2006) and Werner et al (2010a) (1.5%, 4.8%, 3.3%, respectively, P < 0.05). Further investigations are necessary to clarify the relation between rate of pH decline and WHC/drip loss.…”