Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton.

Ana Kaić,Ivan Širić,Ante Kasap,Boro Mioč

doi:10.5194/aab-63-277-2020

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 (EZ vs. BM) and 48 h (EZ vs. BM). 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 () 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 (). 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 () correlations between pH and all color parameters (, , ). The , , and parameters were highly correlated (). The strongest correlation occurred between and parameter (). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The parameter correlated with BM () and BM (), while correlated only with BM (). The correlations between the EZ and BM as well as between the EZ and BM were both non-significant (). 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.

Highlights

Considering numerous traits that determine meat quality, drip loss, pH value, and color are among the important ones associated with consumer acceptance and processing technology
3.1 Relationship between drip loss values measured by EZ method
Cores suggested that there were no significant differences between the sampling site, which was confirmed with the paired t test (p>0.05; Fig. 1)

Summary

Introduction

Considering numerous traits that determine meat quality, drip loss, pH value, and color are among the important ones associated with consumer acceptance and processing technology. The two most widely utilized methods for measuring drip loss are the bag method and the EZ method (Mason et al, 2016). 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). This method of drip loss determination has not yet been standardized, and literature data are difficult to compare.

Objectives

Methods

Results

Conclusion