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Variations in Rate of Water Loss as Related to Different Types of Post‐rigor Porcine Musculature During Storage
Author(s) -
Joo S.T.,
Kauffman R.G.,
Laack R.L.J.M.,
Lee S.,
Kim B.C.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15929.x
Subject(s) - shrinkage , water holding capacity , loin , zoology , chemistry , significant difference , water metabolism , food science , anatomy , biology , materials science , composite material , medicine , endocrinology
The changes in percent drip loss (PDL), total water content, and shrinkage at different postmortem (PM) stages were examined in four pork quality classes: pale, soft, exudative (PSE); reddish‐pink, soft, exudative (RSE); reddish‐pink, firm, non‐exudative (RFN); and dark, firm, dry (DFD). The PDL of PSE and RSE samples rapidly decreased with time, whereas those of RFN and DFD did not. Although the PDL of RSE showed a decrease (p < 0.05) with time, the percentage of total water did not change. Large pieces of loin exhibited less shrink than smaller pieces. These results indicated that water‐holding capacity, as expressed by shrinkage, improved at extended PM times.