Moisture absorption early postmortem predicts ultimate drip loss in fresh pork.
Meat Sci
; 96(2 Pt A): 971-6, 2014 Feb.
Article
em En
| MEDLINE
| ID: mdl-24225387
ABSTRACT
Water-holding capacity is the ability of meat to hold moisture and is subject to postmortem metabolism. The objective of this study was to characterize the loss of moisture from muscle postmortem and investigate whether these losses are useful in predicting the ultimate drip loss of fresh pork. Cotton-rayon absorptive-based devices were inserted in the longissimus dorsi muscles of pork carcasses (n = 51) postmortem and removed at various intervals for 24h. Greatest moisture absorption was observed at 105 min post exsanguination. Drip loss varied (0.6-15.3%) across carcasses. Individual absorption at 75 min correlated (r = 0.33) with final drip loss. Correlations improved using individual absorption values at 90 min (r = 0.48) and accumulated absorption values at 150 min (r = 0.41). Results show that significant moisture is lost from muscle tissue early postmortem and suggest that capture of this moisture may be useful in predicting final drip loss of fresh meat.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Mudanças Depois da Morte
/
Água
/
Carne
Tipo de estudo:
Prognostic_studies
/
Risk_factors_studies
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2014
Tipo de documento:
Article
País de afiliação:
Holanda