The application of biosensors for drip loss analysis and glycolytic potential evaluation

Abstract

The aim of this study was to evaluate the relationship between glucose and lactate measured by biosensors in drip loss (strip method) with muscle glycolytic potential and their compounds. On the samples taken from Longissimus dorsi of 24 pigs (pure Neckar hybrid line) the following meat quality traits were determined: pH at 24h, meat color according to CIE L⁎a⁎b⁎ system and drip loss. The highest correlations were found between glucose in drip loss and glycogen (r=0.84) or glycolytic potential (r=0.81) in muscle. A significant positive relationship between lactate measured in muscle by enzymatic method and by biosensor in drip loss was established (r=0.76). Glycogen, glucose, lactate and glycolytic potential with meat quality traits as ultimate pH, lightness, b⁎ value and drip loss were significantly related. Results of multiple regression between glucose as well as lactate measured in muscle drip loss with muscle glycolytic potential showed the possibility of its prediction (r=0.87 with Pα≤0.001).