The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values

Holman, Benjamin W.B.; Alvarenga, Tharcilla I.R.C.; Hopkins, David L.

doi:10.1016/j.meatsci.2019.107959

Cited by 13 publications

(16 citation statements)

References 15 publications

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“…Furthermore, the direction of the muscle fibers in the samples used for the EZ method is vertical, whereas for the BM it is horizontal and could be the reason for higher drip loss values found in BM. Concerning this, Holman et al (2020), reported no differences in EZ drip loss of the semimembranosus muscle using horizontal and vertical sample fiber orientations. They explained that smaller drip loss sample size had lesser physical resistance for immobilization of this water fraction as it transverses the meat structural matrix and may have overcome any fiber orientation to drip loss variation of the samples.…”

Section: Relationship Between Drip Loss Values Measured By Ez Methods mentioning

confidence: 84%

“…Meat color parameters (L * -lightness, a * -redness, and b * -yellowness) were successively measured on the cross section of the LL muscle after a 1 h blooming period using a chroma meter (Konica Minolta Chroma Meter CR 400, Osaka, Japan). Drip loss was measured according to the EZ method (Rasmussen and Andersson, 1996) and bag method -BM (Honikel, 1998). For determination of drip loss according to BM, the 60 g of sample was removed from the cranial edge of the LL muscle.…”

Section: Methodsmentioning

confidence: 99%

“…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. The bag method is performed with cubed samples of 40-100 g, whereas the EZ method uses cylindrical samples of 5-10 g (Rasmussen and Andersson, 1996;Honikel, 1998). However, this method of drip loss determination has not yet been standardized, and literature data are difficult to compare.…”

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: Relationship Between Drip Loss Values Measured By Ez Methods mentioning

confidence: 84%

Section: Methodsmentioning

confidence: 99%

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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“…Drip loss is a measure of water-weight loss because of gravimetric forces. This metric is able to provide insight into WHC, and consequentially it is valuable to evaluate meat quality [ 38 ]. The present results showed that medium supplementary RPAA decreased the 24 h drip loss in LD as compared to the control group, which indicated that the supplementation of RPL and RPM would improve WHC of yak meat.…”

Section: Discussionmentioning

confidence: 99%

Effect of Supplementary Levels of Rumen-Protected Lysine and Methionine on Growth Performance, Carcass Traits, and Meat Quality in Feedlot Yaks (Bos grunniens)

Zhao

Wang

et al. 2021

Animals

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Yak, a unique bovine species on the Qinghai-Tibetan Plateau, has provided pastoralists with the basic materials of production and life for thousands of years. Existing literature showed that yak meat is of high nutritional value for humans whereas the growth performance is relatively low. As it has been demonstrated, lysine and methionine are the two key limiting amino acids in ruminants. Therefore, this study was conducted to investigate the effect of supplementary levels of rumen-protected lysine (RPL) and methionine (RPM) on growth performance, carcass traits, and meat quality in feedlot yaks. Thirty-two male yaks, with initial body weight (IBW) of 237.5 ± 13.99 kg were randomly assigned to four dietary treatments (n = 8), including control group (CON; basal diet without adding rumen-protected amino acid (RPAA)), low RPAA supplementation group (Group Low; basal diet supplemented with RPL (30.0 g/animal/day) and RPM (7.5 g/animal/day)), medium RPAA supplementation group (Group Medium; basal diet supplemented with RPL (50.0 g/animal/day) and RPM (12.5 g/animal/day)), and high RPAA supplementation group (Group High; basal diet supplemented with RPL (70.0 g/animal/day) and RPM (17.5 g/animal/day)). The average daily gain was increased linearly (p < 0.001) and quadratically (p < 0.01) while feed to gain ratio was decreased linearly (p < 0.001) and quadratically (p < 0.001) with the increasing RPAA supplementation, and the average daily gain was higher while feed to gain ratio was lower in RPAA than CON (p < 0.001). Meat color L* values and b* were decreased linearly (p < 0.01) with the increase of RPAA supplementation, and b* was lower in RPAA than CON (p < 0.05). Meat color a* value was increased linearly (p < 0.05) with the increasing RPAA supplementation, and a* was higher in RPAA than CON (p < 0.05). The 24 h drip loss and shear force were decreased quadratically (p < 0.01) with the increasing RPAA supplementation, and drip loss and shear force values were lower in RPAA than CON (p < 0.05). The glycine concentration in longissimus dorsi (LD) increased linearly (p < 0.05) with the increasing RPAA supplementation. These results demonstrated that both the growth performance and meat quality characteristics were improved in feedlot yaks as an effect of the dietary supplementation with RPL and RPM, and the medium supplementary level is recommended, since it showed the most promising results.

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“…Drip loss has the potential to occur at 24 h postmortem [ 44 ]. In general, drip loss is a process that involves the transfer of water from myofibrils in muscle tissue to extracellular tissue [ 45 ]. The level of drip loss is related to the functions of actin and myosin in the muscle after slaughter [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail

et al. 2021

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Background and Aim: In an era of increasing concerns about food availability globally, poultry meat is being increasingly consumed rather than red meat given its quality in terms of pH, color, and tenderness, conferring consumer satisfaction. The choice of feed is a crucial factor in poultry production. This study investigated the effect of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail. Materials and Methods: A total of 120 day-old quail were used in this study and assigned equally into four treatment groups: Group C fed a basal diet and three treatment groups fed a basal diet supplemented with 2.5% (T1), 5% (T2), or 10% (T3) breadfruit leaf powder. The concentrations of breadfruit leaf powder were 2.5, 5, and 10 g/kg in the basal diet. Quail body weight and feed intake (FI) were evaluated at 1, 21, and 35 days of age at 7 a.m. Pectoral muscle was collected to determine pH, meat color, drip loss, cooking loss, water-holding capacity (WHC), tenderness, and antioxidant levels. All variables were analyzed statistically using ANOVA followed by Duncan's post hoc test (significance set at p<0.05). Results: T3 showed increased body weight gain of quails at 1-21 and 21-35 days (p<0.05). Feeding in the T3 group improved the feed conversion ratio compared with those in the C and T1 groups at the starter phase (p<0.05). Dietary treatment did not affect FI (p>0.05). In the present study, meat redness and WHC were improved in the T3 group (p<0.05). Meanwhile, drip loss, cooking loss, and meat tenderness were improved in the T2 group (p<0.05). The pH45 min, pH24 h, lightness, and yellowness were not influenced by the treatments (p>0.05). The antioxidative activities of superoxide dismutase and malondialdehyde decreased in the T3 group (p<0.05), while no significant difference in glutathione peroxidase level (p>0.05) was identified. Conclusion: Ten grams/kilogram of breadfruit leaf powder, as administered in the T3 group, can be applied as a dietary supplement for Japanese quail to improve growth performance, meat quality, and antioxidative activity during the starter and grower periods.

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The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values

Cited by 13 publications

References 15 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

Effect of Supplementary Levels of Rumen-Protected Lysine and Methionine on Growth Performance, Carcass Traits, and Meat Quality in Feedlot Yaks (Bos grunniens)

Effects of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail

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