A MODIFIED MEAT JUICE CONTAINER (EZ‐DRIPLOSS) PROCEDURE FOR A MORE RELIABLE ASSESSMENT OF DRIP LOSS AND RELATED QUALITY CHANGES IN PORK MEAT

Abstract

ABSTRACT The objective of this study was to assess the efficiency of a modified sample handling technique within the “meat juice container (EZ‐DripLoss)” method for drip loss (DL) assessment. To this end, samples were stored for 48 h and dabbed prior to recording sample weight loss after storage instead of being stored for 24 h and nondabbed as recommended in the conventional EZ‐DripLoss method. Ninety‐six pork m. longissimus samples were used. DL value for dabbed samples was higher (P < 0.0001) at both storage time compared with nondabbed samples. Highest correlations were observed between DL and electrical conductivity ( r = 0.76) and the lowest with pH u ( r = − 0.37) in dabbed samples at 48‐h storage time. Highest correlations between DL and subjective color and light reflectance value ( r = − 0.59 and 0.67, respectively) were found in dabbed samples after 24‐h storage. Longer storage time and sample dabbing improved the reliability of the EZ‐DripLoss methodology for the DL assessment and overall pork quality evaluation. PRACTICAL APPLICATIONS The EZ‐DripLoss method is included in the routine measurements for pork quality evaluation in several plants in North America. However, the official methodology is questionable due to the short storage time and inaccurate sample handling. Based on the higher correlations with other important quality traits and the more accurate distribution of ioins through the quality classes according to the drip loss value, the modified EZ‐DripLoss method proposed in this paper will allow the users to implement an effective drip loss assessment and overall pork quality prediction both at the cutting plant and at the laboratory.